1 French delicious sponge cake, the first to prepare eggs, flour and corn oil, sugar, and then the materials ready, eggs into the wood water and wood oil drop basin, a one-time sugar poured on, and then take a slightly larger basin, the hot water whipped egg mixture, the egg mixture to the obvious grain does not sink when you can, about 15 minutes, the flour into three poured four sifted into the egg mixture, in turn From the bottom to the top of the flip to no grain grams, a little can not be stirred in a circle, will be defoamed, flip the egg mixture and then add corn oil to stir, mix well after the egg lake poured into the mold and then vibrate out the air bubbles, the oven heat for 180, into the bottom layer for 35 minutes, baked after the take out and fall a few times inverted, and so on, all the cake cooled after the demolding of the fragrant cake can be eaten.

2 blueberry popping coconut cake, first spare the materials needed, eggs, milk and all the raw materials, two eggs into the wood water and wood oil drop basin, add sugar and salt, warm water and beat, to beat to the grain does not disappear, it takes about five minutes, and then add the corn oil to continue to beat, and then to the milk, each time to beat to the fusion of the half of the low-flour, turn it until uniform, and then put the other half of the low-flour and coconut continue to mix, mix, mix, mix, mix, mix, mix, mix, and then put the other half of the low-flour and coconut, and then put the other half of the low-flour and coconut. Coconut continue to mix, mix well after the cake lake into the mold, vibration out of the air bubbles, and then wash the blueberries, dry can not have moisture, put the cake, let into the hot oven, 150 degrees for about 18 minutes, turn over you can see the popping blueberries, eat at ease to eat healthy.

3 chocolate sponge cake, materials ready, low gluten flour, cocoa powder, eggs, milk, sugar and dark chocolate, first of all, put the small dark chocolate and milk mixed together, put hot water and constantly stirring, until the chocolate melted after the end of the stop, take the bowl out of the hot water, the chocolate liquid plus cooled to the appropriate temperature, eggs put in a large bowl, put the sugar, with a whisk, constantly stirring to beat, low-gluten, low-gluten, low-gluten, low-gluten, low-gluten, low-gluten, low-gluten, low-gluten, low-gluten, low-gluten, no moisture, no water. Stirring to beat, low gluten flour and cocoa powder mixed with sieve, sieve half to the beaten eggs, with a knife constantly from the low turn over, mixing drops evenly, and then sieve the other half of the mixture of powders, stirring well into the hot oven at 175 degrees for 25 hours or so, and then the fragrant chocolate cake out of the pan, delicious, eat still want to eat.

4 Virgin fruit cake, prepare materials, eggs, Virgin fruit, low gluten flour, butter, sugar, black sesame seeds, and then sieve the low gluten flour standby, cut the butter into small pieces, plus squeeze the juice of Virgin fruit, put into the microwave oven to heat up for about 20 seconds to take out, stirring to the butter to melt and so that the liquid is completely melted state, in the wood has water wood has a drop in the pot to put 4 eggs, with an electric beater to beat, and add 1/3 of the fine egg. Rough foam when adding 1/3 granulated sugar, beat until the foam disappeared, add the rest then granulated sugar, and finally beat to the egg lake sticky, divided into two back to add before sifting drops of low-gluten flour, and then divided into two back to add a good drop of emulsified butter Virgin Juice continue to mix well, and then put into paper cups on top of the sprinkle of black sesame seeds, put the middle of the oven on that floor, up and down at 180 degrees for 20 minutes or so to come out on the can, the room full of the oven flavor of the delicious! The cake, the original do a cake is so simple!