All the sponge cake

1

Prepare the required materials。

2

Pour the eggs into the deep disk and pour them into all the fine sugar。

3

And a few drops of lemonade。

4

Use an electric omelet to get a tattoo. It'll take about 15 minutes to raise the omelet to draw the bouquet

5

Then you sift in low-banded flour。

6

And then, when you're even, you add vegetable oil。

7

It's the same tumble, and then it's milk。

8

And then it's even。

9

Putting the good face in the mold, vibrating it a few times on the table and shaking the bubble inside the paste。

10

The oven is preheated at 150 degrees and can be fed after cooling for one hour at the upper and lower middle level。

The batter must be whisked until ribbons form that do not disappear easily; this ensures that the batter does not deflate easily during the folding process. When mixing the batter, you must fold it; do not stir in circles, as stirring in circles can easily cause the batter to deflate. When pouring the batter into the mold, lift the container higher and pour slowly from a height of 25-30 cm above the mold. This allows the batter to pass through the air, removing large air bubbles inside and resulting in a denser baked cake. Adjust the oven temperature according to your specific oven. To check if the cake is fully baked, insert a toothpick into it. If the toothpick comes out clean, the cake is done; if there is batter sticking to the toothpick, the inside is not fully cooked, and it needs to continue baking until done. The sponge cake does not need to be inverted after baking; simply let it cool to room temperature before removing it from the mold.