All the sponge cake

It's hard to say that the last time you made a sponge cake with a blueberry decorated cake like King's, you know, it felt like you had oil. Then compared to his French sponge cake, it was found to have more sugar than the French sponge, and almost twice as much oil. No wonder. It's much better to do it again, to adjust the ratio of oil and sugar to the French sponges, but it feels much better when it's deformed. When oil is mixed with pasta, the practice is adjusted to mix oil first with part of pasta and then with all of it, thus making it easier to mix evenly。