I've learned the two most difficult cakes at the entry level, and I don't think it's enough to learn the cake, but it's not enough to make the toast.For a few days in a row, the children were a little scared, and in the middle of the day, they were comforted by the cake.Continue my toast, knowing that yesterday's banana toast was slightly fulfilling.It started at 5 o'clock in the evening, and then I waited until 12:30 in the middle of the night to cook it. I didn't have the courage to get up this morning, I've been laughing a little bit like a drug addict.

WHAT YOU NEED

Ingredients

Six eggs
200 grams of low-fat flour
50 grams of vegetable oil
80 grams of sugar

How TO MADE French sponge cake

Steps 1 to 4

1. 6 eggs 200 grams of low-fat flour 80 grams of sugar 50 grams of vegetable oil

2. Put the eggs in a bowl without water or oil.

3. Young sugar poured into the reserve

4. Start the egg maker to send the eggs

Steps 5 to 8

5. It started out badly.

6. It slowly becomes sticky (with a slight break in the middle) to protect the egg batter.

7. Knowing that reaching the egg drop does not disappear immediately (as shown in the picture)

8. Mix three times in a low-powder sieve.

Steps 9 to 12

9. Take 1/3 and pour into the oil bowl and stir evenly.

10. Continue to stir evenly in the poured egg dough.

11. The pan is covered with absorbent paper, poured into the pan, and the bubbles are shaken out by two strong shakes.

12. The oven is preheated at 150 degrees C. The lower layer is baked for 45 to 50 minutes with a toothpick.

13.

Handy cooking tips

　　This sponge cake is not foamed and powdered, it is suitable for babies to eat, as long as it is sent to the place where it is baked, it will be fluffy.Stirring must not draw circles circles will lead to evaporation, low heat slow baking will not cause the cake to crack oh ⁇ The flour must be sifted in stages, stirred evenly, and sifted, not sifted at once, otherwise it will cause foaming.The method of mixing the oil separately is also one of the ways to protect the cake from evaporation, if there is a problem, it can also be poured directly into the dough, stirring but be very careful otherwise it will also evaporate easily.After the eggs are shelled, about 300 grams, try to choose eggs that are as uniform as possible.Eggs with too much moisture are more likely to collapse than baked cakes, and if you don't mind baking powder, you can add some to ensure the quality of the cake.