Content

• What you need

• Make sure the eggs are at room temperature as you prepare them. Remove the eggs from the refrigerator 30 minutes before baking to make sure they are at room temperature. Do not leave eggs outside of the refrigerator for longer than 30 minutes.

Add sugar. Beat evenly with a hand whisk until mixture turns a light yellow color and becomes creamy.

• You can also mix sugar with eggs using the whisk supplied with the machine.

Add cold water. Beat the mixture evenly. Slowly sift the flour into the mixture, mixing until smooth.

• A multi-purpose flour sifting makes the cake fluffy and is what you need to do for the cake. Sift the flour as you measure the ingredients in the preparation step, then place the flour in the measuring cup before mixing.
• Baking flour is available when you use all-purpose flour because it does not have the same porous substance as baking powder.

Prepare the baking area. Before you mix the dough, you must have all the ingredients ready. Preheat oven to about 180ºC. Make sure the baking area is tidy so you have enough space for your work.

• Apply butter or non-stick spray to the cake mold. If you don't want to use butter or non-stick sprays, put stencils in the mold.
• Dumplings are very time sensitive so you can't sift the dough or heat up the oven during the process.

Sieve dry ingredients. Sift the flour into the measuring cup. This allows the dough to breathe, making the cake fluffy - a must-have for a sponge cake. Next, sift salt and baking soda over the flour. You can also just mix salt and baking soda with flour. Then set aside.

Beat the egg yolks. Place the egg yolks in the bowl and run the beater on high. Slowly add 2/3 cup of sugar to the bowl while the machine operates. Beat until the eggs are thick, fluffy and lemon yellow - about 5 minutes. After beating the eggs and you pick up the egg machine, the eggs will flow down in a path.

• Next, stir in the vanilla essence, water and lime peel.
• Oranges and lemons have a fragrant outer shell. For lemons it is the yellow layer and for orange it is the orange outer skin. To get the skin, you can use a lemon peeler, cheese grater, vegetable peeler or a small knife. Remember to only take the outer shell. If you see a white layer, you have a relatively deep plan.
• The yolk should be beaten in a bowl large enough to be added immediately afterward.

Beat egg whites. Beat the egg whites from the previous setting to high until the whites are foamy, then add cream of tartar and continue to beat until the whites have soft tip. Slowly add 1/3 cup of sugar and continue beating the egg whites. Hit until the whites are shiny and have a hard tip. The tip will stand upright when you pick up the beater.

• Don't over beaten eggs. If the whites start to separate, or are opaque instead of shiny, you have overstressed.

Sift the flour into the yolks. Sift about 1/3 of the flour into the yolk mixture and mix the flour gently, firmly. Continue adding 1/3 of the flour, mix and sift the remaining 1/3 of the flour and continue mixing.

• To mix, start at the bottom of the bowl and use a spatula to fold the dough to reach the bottom of the bowl. Lift the dough over the face. Then, tilt the bowl as you mix and repeat. Be sure to add the mixing paddle from the edges. This method will gently mix the ingredients.

Mix the egg whites into the dough. After you've mixed the flour, mix a little more egg whites. You should see a light powder mixture. Then add the rest of the whites and continue mixing until well mixed.

• Do not over-mix as the cake will become flat and hard.

Bake for about 30 minutes. Put the dough in the mold. Use a spatula to flatten the surface of the cake. Bake for 30 minutes in the middle groove at 180ºC. Observe the baking carefully when it has been 30 minutes since each oven is different. Check that the cake is cooked by sticking a toothpick and fork into the center of the cake. If the toothpick or fork is dry, the cake is done.

Sift the flour and baking soda. Sift the dried ingredients into a large bowl. This allows the flour to breathe. Lift the sieve to ensure the flour is fully ventilated.

Mix butter with sugar. Add sugar and butter in a bowl and mix well. This is the artillery direction. You will use the butter at room temperature. Using a hand blender, beat butter on low setting until a creamy consistency. Add sugar and hit in high mode. Mix until light and porous. Don't forget to scrape the bowl while mixing.

• To get the butter at room temperature, take it out of the refrigerator 30 minutes before you do it. Butter at room temperature will soften but won't melt.

Beat eggs. Slowly beat the eggs with the butter and sugar mixture. Add the vanilla extract. Continue mixing until the mixture is thick and the texture is relatively large.

Add the flour. Sift the flour into the mixture and use a hand whisk to mix ingredients well for about 1 minute until mixture is smooth and creamy.

• If you don't have a hand whisk, you can mix the dough. Add the whisk to the mixture, lift the mixture up. Tilt the bowl and fold the plow down and repeat. This method helps you mix the dough gently without breaking air bubbles.

Pour the dough into the cake mold. Bake for 25-30 minutes. Check to see if the cake is done by stabbing the center with a toothpick or fork. If the toothpick or fork is dry, the cake is done.

• If you want to add a layer of fruit, jam or cream, divide the dough into two molds to create an extra layer of cake.

Let the cake cool. After taking the cake out of the oven, let it rest for a few minutes. Use a knife to separate the cake from the mold. Then, put the cake on the blister to cool completely. advertisement

What you need

• Bowl and spoon
• Cake mold
• Hand-held egg beater