1. Ingredients: 3 eggs, 150 grams of white sugar, 120 grams of low-gluten flour, 15 grams of butter, and 15 ml of milk.

2. Heat the butter or replace it with an equal amount of corn oil.

3. Use a whisk to beat the eggs until they are foamy. If the eggs have just been taken out of the refrigerator, the temperature will be relatively low. You can use warm water to heat them, which can improve the elasticity of the cake. The taste will be better. When beating eggs, always pay attention to the changes in the egg liquid, and add other ingredients before the bubbles disappear to make it quickly.

4. Slowly add the sifted low-gluten flour to the beaten egg batter, and stir in one direction. It is best to mix in a cutting and mixing manner to avoid defoaming of the egg batter.

5. Heat the milk over water and quickly mix it into the batter. If the mixing is uneven, the bubbles in the finished cake will be too large and the taste will be rough. Of course, over-stirring will also affect the taste and make the cake hard. , no bubbles.

6. Before pouring the cake batter into the mold, you can put a piece of oil paper on the mold, or brush it with a thin layer of oil, and then pour the batter into the mold, usually eight minutes full.

7. After the oven is preheated, put the batter into the oven at 180 degrees and bake for half an hour.