This is the most basic cake, the classic old-fashioned cake, made with eggs, flour, sugar and a little oil, without any additives, the healthiest, but the elderly and children love to eat it.When it was half-baked, the room was filled with the warm, sweet smell of the cake, and after it was baked, it was taken out, and even the little baby (just nine months old) came to eat it, gave it a little bit, blew it cold and fed it to his mouth, haha, he ate it, and ate a little bit of it, and then I baked it, and fed it to him, but he didn't eat it.My parents also came to eat it, and they admired it, they were old-fashioned, they didn't appreciate the cake, they always thought it wasn't fluffy enough, it was too wet, but this sponge cake was delicious, they ate it again and again, they thought it was sweet and delicious.When she came back from kindergarten, she shouted, "Mommy, what did you make for me to eat again?"After dinner, I'm going to eat another piece, and the rest of it, I'm going to take to kindergarten and share it with my friends -- okay, let's not talk about it, let's make a sponge cake together, the simplest cake, none of it.

WHAT YOU NEED

Ingredients

Four eggs.
Low powder 130 grams
70 grams of fine sugar
60 grams of corn oil

How TO MADE Sponge cake

Steps 1 to 4

1. I used Dell's medium-speed two-stroke for two minutes, and then I used high-speed five-stroke for almost a minute, and the whole egg was released patiently, and the outside of the egg bucket was a large bowl filled with warm water, and the whole egg was released relatively easily.

2. After the whole egg is released, the egg drops on the incubator will have a noticeable pattern and will not disappear immediately.

3. The low-grade flour is filled three times with the screened egg juice, patiently stirred evenly, until it is thin, smooth and without lumps, do not draw circles, it is easy to dissipate.

4. Stir the dough well, take a small part out and mix it evenly with the corn oil in a small bowl, then pour it back into the egg juice in a large bowl, stir evenly, stir from the bottom to the top, do not draw circles, avoid foaming,

Steps 5 to 8

5. This is what the flour, butter, and eggs look like when they're mixed together.

6. Place the oil paper in an octagonal mold, preheat to 160 degrees in the middle layer of the oven, bake for 25 minutes

7. After 20 minutes, it's ready, open it and see, you can put a bamboo stick in it and try it, if it's dry, it means it's ripe.

8. If it's full, you can take it out, and if it's light, you can bake it for a few more minutes.

9. Take it out of the oven and quickly tear the oil paper off the cake.

10. You can cut it and eat it, or you can eat it after it's cooled a little bit, but hot sponge cake is delicious, and hot sponge cake is also a benefit of baking your own cake, so eat it hot.

11. Use a bread knife to cut it into pieces of the right size, enjoy the delicious sponge cake, and remember the taste of the cake when you were a child!