If the sponge cake is baked by yourself, it must be reversed after baking in the oven, so as to increase the bulkiness of the sponge cake without shrinking. Because if the sponge cake is baked and taken out of the oven, if it is not turned upside down in time, the cake will shrink, resulting in the difference between the bulkiness of the sponge cake and the expansion in the oven, which will greatly reduce the volume of the sponge cake. Therefore, when an experienced cake maker makes a sponge cake, he will definitely turn the container containing the sponge cake upside down, so that the sponge cake can become bigger and its shape will not change according to gravity.

When we make sponge cakes, we must pay attention to the proportion of cake paste. The key to the success of sponge cake lies in the making method of cake paste. If the cake paste is not prepared according to the proportion in the recipe, the sponge cake will never be as successful as the recipe. You must choose a good electric egg beater, and successfully break the egg whites of the eggs, so that the cake paste can be made well, and it is better to add baking powder when making the cake paste, which will help the cake to be more fluffy. After the cake paste is stirred evenly, it can be baked in the oven, and the temperature of the oven is preferably between 170 degrees and 190 degrees.

The temperature of the oven should be adjusted according to the state of sponge cake. Never say that 30 minutes is 30 minutes according to the recipe, and it will never be lower or higher than 30 minutes. This is very wrong, because different ovens and different baking pans have different baking time for food, so when we make sponge cakes in the oven, we must always look at the state of the cake in the oven. Never just read the menu step by step.