This is a problem with your egg whites, if they are not well beaten, the cake will not be fluffy. White must be beaten to the extent that it does not flow, and chopsticks inserted into the egg white will not fall, so that the cake will be particularly fluffy, the egg should be beaten to the extent of the following picture before adding sugar.

Note:

1, in the production of cakes, the quality of flour directly affects the quality of the product. Making cake flour should generally choose to use low gluten flour, because low gluten flour gluten-free, made of cake is particularly fluffy, volume expansion, the surface is flat. If a lack of low gluten flour, can be used in the gluten flour or high gluten flour with the right amount of corn starch preparation.

2, another main ingredient of the cake is egg, egg puff mainly depends on the endosperm protein in the egg white, and endosperm protein only when subjected to high speed whisking, to a large number of wrapped air, the formation of bubbles, so that the cake's volume increases the puffy, so in the churning of egg white, it is desirable to high speed and should not be used in the low-speed.

3, the production of cake embryo syrup, by 1000g sugar and 500g water, boiling, cold, that is. Eggs and sugar whisking, it is appropriate to use high speed, this is the endosperm protein characteristics required.

4, before baking the cake, the oven must be preheated, otherwise the fluffiness and elasticity of the baked cake will be affected. The cake mixing utensils must be clean, especially not touching the grease, otherwise the cake will not be fluffy, which will affect the quality and taste.

5, the traditional way of making cake, often in the bottom of the mold wall oiling, so that the cake out of the side of the cake is often color and the bottom layer of color darker, now available cake circle cake, just in the circle on the bottom of the pad on a piece of white paper instead of oiling, out of the cake on the side of the color and the bottom layer of the cake color is lighter, you can save costs, including savings on the epidermis and the bottom layer of the cake.

6, the baking temperature of the cake depends on the amount of mixture in the cake, the more the mixture, the lower the temperature; conversely, the less the mixture, the temperature should be increased accordingly.