chicken cake

1

Mix the low-gluten flour and baking powder and sieve it, and brush the inner wall of the mold with oil.

2

Beat the eggs into a basin, pour in the sugar, and insulate the water.

3

Use an electric egg beater to beat at high speed until full hair is blown.

4

Sieve in the powder and add in the oil.

5

Beat with electricity and continue to stir well at low speed until it is thick and smooth.

6

Put it into a decoration bag and squeeze it into the mold.

7

Put it into a decoration bag and squeeze it into the mold.

8

Preheat the oven at 190 degrees, middle layer, for about 10 minutes (depending on how much batter is), and color evenly.

1. The amount of eggs and flour is the same. If the amount of sugar is afraid of being too sweet, it can be reduced by 1/3. 2. Beat the eggs until they are completely swollen, increase the volume by five or six times. The egg paste is thick, and there will be 2-3 centimeters of egg liquid at the end of the beating that will not easily fall off; then, add flour again, so that the cake will reach Maximum swelling. 3. This cake is suitable for stirring with an electric egg beater throughout the process. If the flour and oil are mixed by hand, the tissue holes produced by baking will be relatively large.