Practice
1. Pour the sugar into the eggs, beat the whisk in high gear until frothy, add the cake oil, and then open the medium gear and beat until the egg mixture becomes milky and thick, and the bubbles on the surface are almost invisible. This process takes about 25 minutes.
2, the milk and salad oil mix, pick a part of the egg paste mix well, and then pour into the egg paste bowl with a plastic spatula to stir a few times, and then poured into the sifted low gluten flour, with a plastic spatula to stir a few times, and then with a whisk on medium beat until uniform. Finally, use a plastic spatula to stir a few times to see if there is still dry powder in the bottom of the bowl.
3. Preheat the oven to 150 degrees, pour the batter into 8-inch molds, gently shake a few times, and place in the middle of the oven at 150 degrees, about 50 minutes.
It was supposed to be salted, but I forgot to do it because I'm a newbie. Bytheway, the first thing I did when I bought the oven was to make a sponge cake.
Tips:
The key is to whip the egg whites in place, make sure they become very sticky before you can do it
This is the first time I've ever made a sponge cake.