1, using low gluten flour to make a cake will be fluffy expansion. Low gluten flour to make the cake is soft, elastic, fluffy and will not collapse. You can add some baking powder, but be careful to mix all the powders together. However, the production of grease cake is more often use gluten flour, this is because the structure of the grease cake itself is looser than sponge cake, gluten flour can make the structure of the cake to strengthen.

2, want to cake fluffy, the choice of materials is also very important. Eggs are best used for iced eggs, sugar is preferred to fine granulated sugar, fat is preferred to runny oil, and when using baking powder and cream of tartar, attention should be paid to its shelf life and whether it is damp. The apparatus for stirring the cake must be clean, especially not touching the oil and grease items, otherwise the cake will not be loose hair, which affects the quality and taste.