Eggs, flour, custard powder (usually sold in the vegetable market), sugar and milk. Separate the egg yolk from the egg white, add a spoonful of sugar to the egg white, and beat with an egg beater for 15 minutes. When you hit it, you must follow the same direction, otherwise it will turn around and stop creaming. These fifteen minutes are very important. Generally, you can't stop. You must beat it into cream and put 2 spoonfuls of sugar in the egg yolk. Add another spoonful of custard powder, add about 4-5 spoonfuls of milk and 3 spoonfuls of flour, then stir it up and down into a paste, and then add half of the freshly beaten cream egg white. After stirring, put all the cream protein in, and then mix some oil up and down, and you can enter the microwave oven. Use the function keys for making cakes, or microwave for 30 seconds with a power of 30, and bake for 3 minutes with the baking function. When baking, the microwave oven is special. Now let me tell you the secret of my egg white! As long as 10 minutes, you can bake a soft cake without baking powder! 1. Check your eggbeater first. The basin and eggbeater must be clean, oil-free and water-free, otherwise it will increase the difficulty of delivery. Now let's beat the egg whites! First, add a spoonful of salt to the protein bowl, which is very helpful for delivering protein! Start beating ... until the egg white bubbles, which only takes 1 minute. 3. Now, you can add the 1/3 sugar you prepared to the egg white, and keep stirring … until the egg white bubbles evenly. The egg white is still watery at this time. This may take three minutes. 4. Add 1/2 remaining sugar, stir ... bring the protein white, and look carefully! At this time, protein can still see thin bubbles, but they have become semi-liquid. If you are making angel cake or Qifeng cake, you can do it. This seems to be called "wet bubble". At this time, you beat the egg and stir the egg white, and the egg white will drip down. This will take about 4 minutes. 5. Finally, put all the remaining sugar into the basin. Bottom line: Your hand feels a little heavy after playing, and protein has become semi-colloidal. After playing for a period of time, you can sprinkle the protein in the corner of the basin at will and it will not flow. This is called "dry bubble", which is most suitable for making sponge cakes. Two minutes, that's enough! Ok, 10 minutes, you have a successful protein. Will make a successful cake! I don't need to say it below! You can make a fragrant and soft cake without baking powder!