Egg yolks add oil, add sugar, stir, stir, add milk, continue to stir, then add sifted low-flour and cornstarch stir. Egg white with a few drops of lemon juice whipped at high speed, twice the sugar, out of large bubbles once, fine bubbles put once, beat until there is a sharp corner of the egg white and egg yolk separation, egg white with sugar with a whisk until creamy, egg yolks with milk, sugar, corn oil, low-gluten flour stirred to paste and egg white stirred evenly, on the pot can be steaming half an hour to get out of the pot of flour and baking powder mix sieve the inside of the mold, brush the oil. Beat the eggs into the bowl, pour the sugar, beat at high speed with an electric mixer until the whole hair, sift the powder, pour the oil.

Sponge cake is good to learn and easy to understand. 20 eggs 1 catty white sugar catty flour 60 grams of cake quick oil, first put the eggs white sugar and cake quick oil together inside the whisk with high speed beating two and a half times, and then add the flour and mix well in the 50 grams of cooking oil and mix well. Take 1/3 of the egg white, into the egg yolk paste and mix evenly eleven, will be well mixed paste pour back to the remaining egg white and mix evenly, to become a delicate cake paste that depends on whether you do chiffon cake or sponge cake, now on the market cream birthday cake and flip sugar birthday cake billet is chiffon cake. The sponge cake is for Swiss rolls and all that.

Mix and sift the flour and baking powder, brush the inside of the mold with oil. Crack the eggs into a bowl, pour in the sugar, beat at high speed with an electric whisk until fully whipped, sift in the powder and pour in the oil. In three parts, in three parts, adjust the rice cooker to brush a layer of oil, pour just adjusted, put some raisins on the surface, cover the rice cooker to steam, just wait for the fragrant bread, super simple to prepare the mold for steaming cake, the general family with a metal lunch box can also be. Coat the bottom of the lunch box with a layer of oil to prevent sticking to the bottom. Then pour the mixture into the box and steam it. The first three minutes of boiling water steaming with high heat, to be the cake crust crust, and then reduce the temperature (can add some cold water in the pot), about 10 minutes of steaming, the cake is molding.