material

Low flour 150g, milk 35g, oil 30g, 4 eggs, sugar 130g, and a pinch of salt.

working methods

1. First, sieve the low powder for 2-3 times;

2. Take a bowl of clean oil-free eggs, add sugar and salt, and beat with an eggbeater until the color becomes milky white. The volume is about 3 times larger than the original egg candy. Just write with an eggbeater. At this time, you can pour in the sieved low powder and gently stir it evenly.

3. Take out 1/3 batter, add milk and oil, stir well, then pour into a basin and mix well with the remaining 2/3 batter. The cake paste is ready.

4. Preheat the oven at 180 degrees, and pour the cake paste into an eight-inch cake mold;

5. Bake the penultimate layer 180 degrees 15 minutes, then change it to 160 degrees and continue baking for 25 minutes.

6. Turn the cake over immediately after taking it out and put it on the cake rack to cool it thoroughly.