"Yingu" SP cake oil is developed to meet the requirements for making mid-to-high-end sponge cakes. The biggest feature of cakes made with it is that it has a moist texture and can maintain the pure aroma of the cake. The following is the formula and production process of a high-end sponge egg roll made with "Yingu" SP cake oil: Recipe: 1000g eggs, 350g fine sugar, 5g salt, 400g special cake powder, 40g Yingu SP cake oil, 100g milk , salad oil 120g. Production process: 1. First, rinse the eggs with water, knock them into a mixing jar, then add the fine sugar and salt in the formula, and stir at medium speed until the sugar dissolves. 2. Sift the special cake flour and add it together with Yingu SP cake oil and mix well at slow speed. 3. Then change the mixer speed to fast and mix for 6 minutes until fully risen, then add milk at medium speed and mix for about 1 minute. 4. Add the salad oil at slow speed and stir for about 1 minute. 5. Take it out, put it on a plate, put it in the oven and bake it at 200℃ and 180℃ for about 10 minutes, then change to 180℃ and 160℃ for about 12 minutes until cooked. 6． Take it out of the oven, cool it slightly, spread it with jam prepared with Yingu instant jam powder, roll it up and let it rest for a while.