Raw materials: 600g eggs, 300g sugar, 290g low gluten flour, 30g cocoa powder, white skimmed oil 100g, skimmed milk moderate.

Appliances: mixing bucket, sieve, small pan, mat paper, cake ring, baking pan, cake board.

Method:

(1) Preheat the oven to 180℃ (or 180℃ at the top and 165℃ at the bottom) and set aside.

(2) Beat the eggs in a mixing bowl, add the sugar, and beat on the mixer until whitish and in a thick creamy froth.

(3) Sift the gluten free flour and cocoa powder through a sieve, gently pour into the mixing bowl, add the melted and cooled white skimmed oil and skimmed milk, and whisk well to form the cake mix.

(4) Fill a lined baking tray with cake rings and smooth with your hands, then bake in the oven.

(5) Bake for about 30 minutes, remove the cake when it is fully cooked, cover with a cake board while it is still hot, and allow to cool.

2, vanilla sponge cake

Raw materials: eggs 630g, sugar 310g, vanillin or vanilla powder 5g, low gluten flour 310g, lettuce oil 100g, skimmed milk.

Appliances: mixing bucket, sieve, mat paper, cake ring, cake board.

Method:

(1) Preheat the oven to 180℃ (or upper heat 180℃, lower heat 165℃) and set aside.

(2) Beat the eggs in a mixing bowl, add the sugar and vanillin or vanilla powder and beat on a mixer until thick and whitish.

(3) Gently fold in the sifted flour into the mixing bowl, then add the lettuce oil and skimmed evaporated milk and continue to mix until well blended.

(4) Place the cake into a parchment lined baking sheet and smooth out with your hands, then bake in the oven.

(5) Bake for about 30 minutes, remove the cake from the oven when it is fully cooked, cover with a cake board while still warm, and allow to cool.

3, orange sponge cake

Raw materials: egg 500g, sugar 300g, fine salt 5g, low gluten flour 200g, baking powder 5g, skimmed milk, orange juice 50g, lettuce oil 75g.

Utensils: mixing bucket, mixing bowl, sieve, paper, cake ring, cake board.

Method:

(1) Preheat the oven to 170℃ (or 175℃ at the top and 160℃ at the bottom), line a baking sheet with paper liner, and then put a cake ring on it.

(2) Separate the eggs into yolks and whites and set aside.

(3) In a mixing bowl, add the egg yolks, fine salt and half of the sugar, beat with a mixer until thick and white, then add the low gluten flour and baking powder, skimmed milk, and clarified juice as well as the lettuce oil, and mix well.

(4) Put the egg whites and the other half of the sugar into a separate mixing bowl and beat with a mixer until soft peaks form. Fold in the egg yolk mixture and mix well.

(5) Bake for about 40 minutes, until the cake is completely cooked through, cover with a cake board while it is still hot, and then cool.