The bouquet cake

spongecake, by the way, is a very basic cake, and she is a cake that can easily be despised as a failure. i made the first sponge cake, failed in such a way that the cake after it had been baked shrunk, and there were layers in it, and then there were parts in it that were semi-liquid and that weren't baked. then i looked at the blog and found that the reason for my failure was probably the failure of the whole egg. and the most important part of making sponge cake is giving out the whole egg. the whole egg is not as easy as a single one, nor is she as easy as a protein. so, what's the end of it? in short, there are some residual effects on the head of the egg, and the drop is slower, the remaining egg fluid is able to maintain a small angle shape on the head of the egg, and the drop of the egg fluid remains around 10 seconds away. to reach this level, the whole egg fluid must have been filled, and to reach that level, it would have taken about 12 minutes or more without interruption. so when i tell people about my experience, i give them more time, so they can get the whole egg out to the point of need. and it's very forbidden to follow up with real-made egg paste, even if it's not easy to melt, of course, it's better to be gentle. after the whole egg is out, then the material is added. there is one way to do this, especially if you can't do it at will, and it's easy to make the eggs melt. the best way to do this is to row through the bottom of one side and flip over the other, and turn the basin with the other hand, as in the case of fried vegetables, so that the material and the egg paste can easily be evenly mixed without ablaze. it's easy to be successful if you can notice a few of the points before, and then a simple sponge cake, which can be decorated a little bit at once, becomes a bit of an eyeful