This whole egg sponge is made with half the square of the chicken, it feels rough, it doesn't add milk, it's rough, it's not moist enough, it's low in flour, it's big, and it's sweet, the square of the chicken seems to be super sweet, but my grandmother likes this taste, so she makes a little bit occasionally.

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
Three eggs.
White sugar 75 grams
25 grams of vegetable oil

How TO MADE Whole egg sponge cake

Steps 1 to 4

1. Three eggs and white sugar put together, mine are eggs that have just come out of the fridge, preferably fresh eggs, because whole eggs are not good to send.

2. But I'm feeling pretty good with this multi-threaded net.

3. Don't talk nonsense, put it in a small bowl, pour warm water in the bowl, because it's better to send the whole egg at 40 degrees.

4. Eggs are sent to be able to write eight words in egg juice and not disappear in five seconds.

5. In this case, the formula is sweet and reduces the sugar appropriately, but the reason for adding white sugar at one time is because more sugar is good for the whole egg.

6. Too little sugar makes it relatively difficult.

7. Low powder, sifted three times into the egg solution bowl.

8. The reason it's divided into three is because the pot is too small, and it's hard to mix evenly.

9. The last time I used a large pot to make an electric rice cooker, I sifted it directly.

10. Quick stirring or slicing, stirring evenly

11. Add corn oil twice and stir quickly.

12. Pour into the mold and bake for 20 minutes in a preheated 180-degree oven.

13. This is a piece of leftover food.

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16. After eating, I remembered I hadn't taken a picture.