Water-free cake, soft and sweet, nutritious, suitable for all ages. The advantage of anhydrous cake is that it is not suitable for collapse. The disadvantage is that it is slightly harder than Qifeng cake, but the success rate is high and the manufacturing process is very simple. Come and have a try.

1. Beat 5 eggs into the container.

Add 130g sugar.

Add two drops of lemon juice.

Completely rejected

Sieve in 150g low flour for three times, and stir evenly with a scraper (the batter must be light to avoid defoaming. Be sure to turn it over, don't stir it)

Then add 2 tablespoons vegetable oil and stir well.

2. Put the mixed cake paste into the paper bag.

Squeeze into the paper cup about seven minutes full

3. Bake in the oven preheated to 170 degrees for about 25 minutes (adjust the time and temperature according to the specific situation).

A delicious cake without water is ready.