2. Then sift the cake powder into the egg mixture for three times and stir it evenly with a small shovel. Don't spin around here, shovel it. Mixing in circles can easily make the batter stiff and the cake will not be so fluffy. The flour must be sifted in, because then the flour will fall evenly on the egg mixture, which is easy to stir and not easy to knot.
3. Stir until the batter has no dry flour and is very uniform. Brush a layer of vegetable oil on the mold. I use olive oil. If you don't have olive oil, you can use salad oil or corn oil, as long as it is tasteless. Pour the batter into the prepared container, pick up the container and shake it a few times to shake out the big bubbles inside.
4. After the oven is preheated, put the mold into the oven 175 degree middle and lower layer and bake for 35 minutes. The time and temperature depend on the oven and mold in your home. Every oven is different, mine is just a reference.
Take it out when the time is up, put it on a plate after cooling, and take out the cake after cooling. Just cut and eat. Fluffy and soft, with strong egg fragrance. Very good. In fact, when it is baked again, the room is full of fragrance.
6. This method is simple and quick, which saves many complicated steps. It's very suitable for lazy people like me, but it's good that there is no big discount on the finished product. All your favorite friends are resting at home, so try it quickly.