Easy Pancake Mix Sponge Cake Recipe by cookpad.japan
Easy Pancake Mix Sponge Cake Cooking Instructions 1 Preparations Bring the eggs to room temperature. Coat the cake pan with oil (not listed) and dust with flour. 2 Melt the margarine in the microwave. Preheat the oven to 160℃. 3 Put the eggs and sugar into a bowl and whip together. If using an electric hand mixer, first mix on low, then high, and then finish with the setting on low again. This will make your batter smoother. 4 Divide the pancake mix into three portions and mix in one portion at a time with a spatula, being careful not to over-mix the eggs. 5 Pour in the margarine, creating a spiral pattern as you pour. Quickly mix together and pour the batter into the cake pan. Tap the sides of the pan to remove air bubbles. 6 Bake in an oven preheated to 160℃ for 25-35 minutes. When a toothpick or skewer passed through the center comes out clean, it should be done. 7 To prevent shrinkage, immediately drop once from a height of 20-30 cm, remove from the pan. Then let cool. 8 It will be like this! It's smooth and fluffy! 9 Here it is decorated! 1 Preparations Bring the eggs to room temperature. Coat the cake pan with oil (not listed) and dust with flour. 1 Preparations Bring the eggs to room temperature. Coat the cake pan with oil (not listed) and dust with flour. 2 Melt the margarine in the microwave. Preheat the oven to 160℃. 2 Melt the margarine in the microwave. Preheat the oven to 160℃. 3 Put the eggs and sugar into a bowl and whip together. If using an electric hand mixer, first mix on low, then high, and then finish with the setting on low again. This will make your batter smoother. 3 Put the eggs and sugar into a bowl and whip together. If using an electric hand mixer, first mix on low, then high, and then finish with the setting on low again. This will make your batter smoother. 4 Divide the pancake mix into three portions and mix in one portion at a time with a spatula, being careful not to over-mix the eggs. 4 Divide the pancake mix into three portions and mix in one portion at a time with a spatula, being careful not to over-mix the eggs. 5 Pour in the margarine, creating a spiral pattern as you pour. Quickly mix together and pour the batter into the cake pan. Tap the sides of the pan to remove air bubbles. 5 Pour in the margarine, creating a spiral pattern as you pour. Quickly mix together and pour the batter into the cake pan. Tap the sides of the pan to remove air bubbles. 6 Bake in an oven preheated to 160℃ for 25-35 minutes. When a toothpick or skewer passed through the center comes out clean, it should be done. 6 Bake in an oven preheated to 160℃ for 25-35 minutes. When a toothpick or skewer passed through the center comes out clean, it should be done. 7 To prevent shrinkage, immediately drop once from a height of 20-30 cm, remove from the pan. Then let cool. 7 To prevent shrinkage, immediately drop once from a height of 20-30 cm, remove from the pan. Then let cool. 8 It will be like this! It's smooth and fluffy! 8 It will be like this! It's smooth and fluffy! 9 Here it is decorated! 9 Here it is decorated! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ray's' Tortellini Poppers Vickys Homemade Pop Tarts / Toaster Pastries, GF DF EF SF NF low calorie Ranch cheddar turkey burgers low calorie vegan almond milk ice cream Filet Mignon With Red Wine Chili Garlic Sauce & Teriyaki Sauteed Asparagus. Ray's' Tortellini Poppers Vickys Homemade Pop Tarts / Toaster Pastries, GF DF EF SF NF low calorie Ranch cheddar turkey burgers low calorie vegan almond milk ice cream Filet Mignon With Red Wine Chili Garlic Sauce & Teriyaki Sauteed Asparagus. Super Easy! Crispy Tart Crust Barley Flour Cookies Chinese Cabbage Ankake cheezy cheese cake Pork, Chinese Cabbage and Cellophane Noodle Stir-fry Dairy Free Egg Free Tofu Gateau au Chocolat Cucumber with Umeboshi Mediterranean Pasta Dried Prunes Sweetly Simmered In Red Wine Healthy, Simple & Delicious! Carrot Cake Super Easy! Crispy Tart Crust Barley Flour Cookies Chinese Cabbage Ankake cheezy cheese cake Pork, Chinese Cabbage and Cellophane Noodle Stir-fry Dairy Free Egg Free Tofu Gateau au Chocolat Cucumber with Umeboshi Mediterranean Pasta Dried Prunes Sweetly Simmered In Red Wine Healthy, Simple & Delicious! Carrot Cake