Whole egg 3, refined sugar 150g, low gluten flour 120g, cream 15g, milk 15cc

<Method>1. Eggs add powdered sugar, mixing and beating with a whisk to make a frothy shape, in this egg temperature if too cold, can be used to forty degrees c warm water warming, it is easy to make a fluffy and elastic, The cake is delicious.

2. Add the sifted low-flour flour to the ingredients in 1, and mix well with a wooden ladle.

3. Melt the milk and cream in water and add it to Ingredient 2 and mix quickly. If you don't mix it enough, it will make the finished cake have big bubbles and rough texture. If you mix it too much, it will make the cake harden and have no bubbles.

4. Pour all ingredients of Ingredient 3) into the cake model and bake at 180℃ for 30 minutes.

Note

The secret of making cake:

To make a soft sponge cake, it depends on the way of mixing the cake to make bubbles, if there are a lot of bubbles, you have to make the cake quickly before the bubbles are gone, so mix the ingredients in a cut way. It is also very important to clean the container or whisk. If the container contains grease, the eggs will not be able to make bubbles.