1 French delicious sponge cake, prepare eggs, flour, corn oil and white sugar first, then prepare all the materials, beat the eggs into a wooden Shui Mu oil dripping basin, pour the white sugar once, then take a slightly larger basin, keep warm water to disperse the egg liquid, and beat the egg liquid until it has obvious lines and does not sink. It takes about 15 minutes, and the flour is sieved into the egg mixture three times and four times. If you can't stir in circles at all, it will defoam. Add corn oil to the stirred egg liquid, pour the egg lake into the mold after stirring, and then shake out the bubbles. Oven heat 180, put the bottom layer for 35 minutes. After baking, take it out and throw it back several times. After the cake is completely cooled, you can eat the delicious cake after demoulding.

2 Blueberry Explosicum Coconut Cake, first prepare all the necessary raw materials, such as eggs and milk. Put two eggs in a wooden Shui Mu oil drop basin, add sugar and salt, and stir in warm water. It takes about five minutes until the particles do not disappear. Then add corn oil and continue to beat, then add milk until the mixture is stirred every time. Add half of low flour and coconut milk, stir well, then add the other half of low flour and coconut milk and continue stirring. Then wash the blueberries, dry them, put them on the cake, and put them in the hot oven for about 150 degrees 18 minutes. Turn them over and you can see Explosicum blueberries, which are safe and healthy to eat.

Chocolate sponge cake, the materials are ready, low-gluten flour, cocoa powder, eggs, milk, fine sugar and dark chocolate. First, mix the dark chocolate with the milk, stir the hot water continuously until the chocolate melts, then stop the bowl, take out the chocolate liquid from the hot water, and cool the chocolate liquid to a proper temperature. Put the fine sugar in a large bowl of eggs and beat it with an egg beater, stirring constantly, low gluten. Sift half of the eggs into the beaten eggs, stir with a knife from low to even, then sieve the other half of the mixed powder, put it in a hot oven at 175 degrees for about 25 minutes, and then take the delicious chocolate cake out of the pot. It's delicious and I want to eat it.

4 cherry tomato cake, preparation materials, eggs, cherry tomatoes, low-gluten flour, butter, fine sugar and black sesame seeds, then sift the low-gluten flour for later use, cut the butter into small pieces, add the squeezed cherry juice, heat it in a microwave oven for about 20 seconds, take it out, and stir until the butter melts and the liquid melts completely. Put 4 eggs into a dropping pot with Shui Mu, and beat them evenly with electric egg beater until they are rough, and add 650. Add the remaining fine sugar, and finally beat into the egg lake until it is thick. Before adding it twice, sift out a few drops of low-gluten flour, then add a few drops of emulsified butter juice twice and continue to stir evenly. Then put it in a paper cup, sprinkle with black sesame seeds, put it in the middle layer of the oven, and take it out at 180 degrees for about 20 minutes. Making a delicious cake full of oven flavor is as simple as that!