I used to hate to eat marfins, and they were very strong and very bad. Later, it was discovered that marfins with butter would be a little softer, but this cake is also more hot. Now, when you find a formula that uses salad oil to make marfins, it's easy, saves the most important thing, it's good taste, it's soft inside of the souffle, it's cold and it tastes like sponge cake, but it's not hard. One of the important ingredients for making maffane cakes is powdered powder, evenly mixed with flour, which makes the cake soft. If you don't, the cake is real, and the difference is real。