It's also a sponge cake that our bakers have to make, and it tastes great when it's made, and it's soft with a little bit of elasticity.It's not as soft as the wind, and the success rate is very high.Just to pay attention to one problem, which is the problem of fading.This last one has a hint.

WHAT YOU NEED

Ingredients

Four eggs.
Low powder 45 grams
Two tablespoons of milk powder
White sugar 35 grams
28 grams of butter

How TO MADE The golden rose sponge cake

Steps 1 to 4

1. Butter is melted by microwave heating and cooled by standby.

2. Take two oil-free and water-free bowls to separate the protein and the egg yolk.

3. The egg yolk plus half of the white sugar is sent to twice its original volume sitting in hot water.

4. Hot water is not heated.

Steps 5 to 8

5. Add one-third of the remaining sugar when the egg whites come out of the fish eyeballs, stirring slowly.

6. When the protein is delicate, one-third of the sugar is added, and when the protein has a clear pattern, the last third is added to achieve a semi-dry foam.

7. Take one-third of the protein and mix it in the egg yolk.

8. The remaining protein is also added to the egg yolk and stirred evenly.

9. "Add low powder and milk powder and stir evenly."

10. It is poured into melted butter and mixed.

11. It is poured into a silicone mold and emits an atmospheric bubble.

12. Preheat the oven, 160°, oven middle layer, bake for 20 minutes to remove the mold.

13.

Handy cooking tips

　　"Tip: This cake is easier to melt due to the added butter."So you can mix it in the egg yolk in advance.The Lord of the Rings once wrote:Because of the use of butter, it is very easy to remove the mold, and there is no need to sprinkle oil on it.