Materials

3 eggs, 150 grams of refined sugar, 120 grams of low gluten flour, 15 grams of butter, 15 ml of milk;

Practice

1, butter, cream and toasted standby;

2, the eggs will be added to the powdered sugar, mixing and beating to make bubbles with a wire whisk, if the temperature of the eggs is too cold, can be used to forty degrees of warm water warmer, easier to make fluffy, elastic, delicious cake;

3, sifted low-floor powder added to step 2, the cake will be made into a cake. If you don't mix enough, it will make the finished cake have big bubbles and rough texture. If you over mix, it will make the cake harden without bubbles;

5. Spread a thin layer of softened butter in the baking mold, and then pour the batter into the mold, and then pour it into the mold, and then pour it into the mold for 8 minutes full.

6. Bake in a 180 degree oven for about 30 minutes.

Note: The secret of making the cake: if you want to make a sponge cake with a fluffy texture, it depends on how the cake is mixed and bubbled. If it contains a lot of air bubbles, you have to make it quickly before the bubbles disappear, so mix the ingredients in a cut way.