1 Mixing of the slurry: There are many mixing methods for sponge cakes, but most of the chefs use the step-by-step method at present. Firstly, it is introduced in detail as follows: firstly, eggs, granulated sugar and salt (or some water can be added in advance) are slowly stirred until the sugar is dissolved, then flour (baking powder and cocoa powder) and cake oil are added to continue to mix well, and then the mixture is quickly beaten until it is fully whipped, then water is added at medium speed to mix well, and finally oil is added slowly. 2. Loading tray (mold): First pad the baking tray (mold) with paper or brush oil, and then pour the slurry, which should be flat and angular. At this time, you can decorate it if you need it. 3. Baking: The oven needs to be preheated in advance, and generally it is baked with medium fire (the fire is between 180-230℃ and the fire is between 150- 190℃), and it will be baked for about 20-25 minutes (depending on the thickness of the cake and whether there are molds). 4, cold decoration: it is best to buckle out immediately after baking to prevent shrinkage, especially for mold cakes, such as sponge rolls, which should be rolled up with cream or jam after being slightly cold.