Hello, I am very happy to answer this question. Cake is an indispensable dessert for the family, especially chiffon cake and sponge cake. They are more delicious and softer. The elderly and children prefer to make cakes at home without additives. They are also healthier, but there are

The cakes made by my friends at home are not soft enough. Based on my experience in making cakes at home, I will share how to successfully make a soft cake. Preparation materials: 4 eggs, 80g corn oil, 80g milk, 90g white sugar, 90g low-gluten flour 1. Egg yolks

Separate (separate 3, add one whole egg to the egg yolk) 2. Beat the egg yolk, add milk, mix well and set aside. 3. Turn off the heat immediately if there are lines on the heated corn oil surface. 4. Add the low-gluten flour to the corn oil and stir until it is no longer dry.

Flour 5. Add the stirred flour to the egg yolk liquid and stir evenly (after stirring, it will be very fine) 6. Add a few drops of white vinegar to the egg whites, add one-third of the white sugar, and beat with an electric egg beater 7. Beat

When fish-eye bubbles appear in the egg whites, add the remaining white sugar and continue beating. 8. Beat until the egg beater can pull up the sharp hook (if the beating time is not enough, the cake will not be shaped, and it will crack and become hard after beating) 9. Beat well

Add one-third of the egg white to the egg yolk, mix well (do not rotate to mix, otherwise the bubbles will disappear) 10. Pour the mixed cake liquid into the mold, shake out the air 11. Add boiling water to the baking pan, and heat the oven to 110°

Preheat for 5 minutes. 12. Place the mold on the baking tray and heat it up and down at 110° for 60 minutes (the ovens are different, the heat is different, mine is stronger, the general oven is 130°). The baked cake is very delicate and the surface will not be hard.