He prefers bread, so he rarely makes cakes.If you think about the history of cake-making, it seems that the history of cake-making is much older than the history of bread-making, because when I was in high school, I saw people making cakes with an electric rice cooker, so I drew a tiger like a cat, and the result was an unexpected success.It's true that people die without an electric egg maker.It's not a defeat, it's an electric egg maker.Let's introduce a simple, easy-to-learn and high-profile one.This little cake is entry-level, it's not very difficult, but I've had some ups and downs in the process of making it.Here's a chance to share with the guys what this newcomer has learned.I've made this cake four times in a row, trying different recipes.Here I recommend a more soft sponge cake.After several experiments, the chef came to the following conclusion: if you want a solid cake, the amount of flour is a little more; if you want a soft cake, the amount of flour is a little less; if you want a cake to taste lubricating, the amount of oil is a little more; if you want a low calorie, the amount of sugar is a little less.(In this cake, the eggs play the role of fluff, and the oil plays the role of lubricating the mouth and adding flavor) and what I'm making today belongs to this one, which tastes soft and basically oil-free.This cake belongs to the whole egg delivery, the delivery must be in place.The first time I failed because I didn't hit the right ball.

WHAT YOU NEED

Ingredients

55 grams of low-fat flour
Two eggs
about 100 grams.
35 grams of fine sugar
5 g of olive oil

How TO MADE Sponge cake

Steps 1 to 4

1. Preparation of raw materials

2. The eggs are added to the sugar with an electric egg breaker and sent at high speed using the water bath method, i.e. sitting on a bowl of warm water outside the bowl.

3. (without egg yolk separation)

4. If you're not sure, you'll have to wait a little longer, and if you're not sure, you'll have to wait a little longer, and if you're not sure, you'll have to wait a little longer.

Steps 5 to 8

5. Twice sifted low-fat flour

6. Stir slowly from the bottom up with a rubber scraper, don't be in a hurry, until there are no particles (make sure to stir evenly but don't over-stir, so make sure to come slowly don't be in a hurry)

7. Add 5 g of olive oil, or don't add any salt.

8. (Increase the amount of oil if you want a smoother, more fragrant taste)

Steps 9 to 12

9. Slowly cut, stir from bottom to top evenly

10. Pour into the mold with the cake paper (9 minutes full is better, if too little finished product is not full) preheat the oven 180 degrees for 15 minutes

11. Failure to deliver eggs