The tissue of sponge cake is softer than that of Qifeng cake. If the above situation occurs, it is likely to be the following problems:

1, the ratio of eggs to flour, eggs with less flour have low toughness and fragile tissues. Only by increasing the ratio of eggs to about 200%-250% can we get the ideal effect.

2, stirring method, such as the toughness of direct stirring with one-time method is the worst, and later in the step-by-step method, it is best to stir the egg white and yolk separately.