Ingredients details: 4 eggs, 120 grams of cake flour, 30 grams of butter, 100 grams of caster sugar (I reduced it to 60 grams), original flavor, baking process, one hour, easy difficulty, sponge cake recipe, step 1: Crack four eggs into a clean large container

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2 Beat the foam at low speed and add 30 grams of fine sugar.

3 Beat for another 10 seconds, add 30 grams of fine sugar, and beat at high speed.

4. The color of the egg liquid becomes lighter and the volume begins to expand.

5. Lift the egg beater. If the egg liquid on the stirring rod drips, it means that the egg liquid has not been beaten yet and you need to continue beating.

6 Beat the egg liquid until it is thick. When you lift the egg beater, the lines of the egg liquid will not disappear and the egg liquid on the whip stick of the egg beater will not drip.

7 Melt the butter over water, add to the egg mixture, and stir evenly.

At this time, preheat the oven to 180 degrees.

8. Sift the low flour.

9 Add the sifted cake flour into the egg liquid in three batches, and mix evenly by turning up and down irregularly.

Brush a layer of butter or salad oil on a 108-inch square grinder.

11 Pour in the cake batter, shake it twice vigorously, and bake in the oven for about 30 minutes.