To make whole egg whipped sponge cake, please check the following points
1. The temperature of the egg is best to control between 37-41°C, if it is summer, the temperature can be a little lower, if the room temperature is low, it is best to heat to about 40°C, so that the egg is easier to whip.
2. The temperature of the butter and milk should be controlled between 50-60°C so that the batter will not froth easily after being poured into it.
3. The whipping state of the eggs is fine, shiny, lift the whisk can slowly flow down without disappearing, first with the highest speed, then medium speed, medium-low speed
4. baking temperature according to their home oven appropriate adjustment, the oven in the US is no upper heat for baking, so the best preheating is more than 20 minutes, when the internal temperature of the oven is stable before putting in, put in the middle of the oven to bake.
5. A successful sponge cake is golden brown outside and egg yolk color inside, whole egg sponge cake is generally not as high as the split egg sponge cake, but the internal organization will be more delicate
If there are any questions please leave a comment to me

🍰Ingredients
30g Unsalted butter 1.41tbsp
30g Milk 2tbsp
3pcs Egg 50g+-
90g Caster sugar 0.45cup
90g Cake flour 11tbsp

Cake Pan size 15cm/6''

Put it in the middle of the preheated oven, 170°C (340°F) bake for 35 minutes

----------------------------------------------------------------------------------------------------------------------------
🧡Thanks for watching!
Please leave a LIKE and SHARE this video
SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos
-----------------------------------------------------------------------------------------------------------------------------