Old chicken cake

When we were kids, we almost all had this old chicken cake, which was probably the best thing in our childhood. At the end of the year, Mom would take a few pounds of eggs, noodles and sugar from her home and go to the market to make cakes, remembering that the contents of the cakes were at a 1:1 rate, and it wouldn't be hard to remember if someone else wanted to add anything else to the booths, and it wouldn't take long to wait, and the sprayed cakes would come out, and the gold, the fragrance. Now it's been baked for a long time, knowing that when I was a kid it was a sponge cake. When it comes to cakes, when it first comes to baking, it's basically the death of Chi Fung, which I don't do much, mostly on eggs, trouble. Most of the time it's a sponge, and it's all taken care of, and then it's easy to clean. A lot of people make sponge cakes, and it's probably easy to fail, and most of the reasons for failure are on the whole egg. One can say that the whole egg is working and the sponge cake is halfway through. Remember when we first made sponge cakes, when we thought the eggs were good, but when we turned the paste, it went off badly. And now, sponge cakes are getting more and more skilled, and they're baked with a dozen eggs. Materials: 4 eggs, 12g corn oil, 120g low-weed flour, 80g fine sugar, appropriate white sesame