Raw materials: 600g of eggs, 300g of sugar, 290g of low gluten flour, 30g of cocoa powder, 100g of white skimmed oil, skimmed milk.

Appliances: mixing bucket, sieve, small pan, mat paper, cake ring, baking pan, cake board.

Method:

(1) Preheat the oven to 180℃ (or 180℃ at the top and 165℃ at the bottom) and set aside.

(2) Beat the eggs in a mixing bowl, add the sugar, and beat on the mixer until whitish and in a thick creamy froth.

(3) Sift the gluten free flour and cocoa powder through a sieve, gently pour into the mixing bowl, add the melted and cooled white skimmed oil and skimmed milk, and whisk well to form the cake mix.

(4) Fill a lined baking tray with cake rings and smooth with your hands, then bake in the oven.

(5) Bake for about 30 minutes, remove the cake when it is fully cooked, cover with a cake board while it is still hot, and allow to cool.

Vanilla Sponge Cake

Ingredients: Eggs 630g, Sugar 310g, Vanillin or Vanilla Powder 5g, Low Gluten Flour 310g, Lettuce Oil 100g, Skimmed evaporated milk.

Appliances: mixing bucket, sieve, mat paper, cake ring, cake board.

Method:

(1) Preheat the oven to 180℃ (or upper heat 180℃, lower heat 165℃) and set aside.

(2) Beat the eggs in a mixing bowl, add the sugar and vanillin or vanilla powder and beat on a mixer until thick and whitish.

(3) Gently fold in the sifted flour into the mixing bowl, then add the lettuce oil and skimmed evaporated milk and continue to mix until well blended.

(4) Place the cake into a parchment lined baking pan and smooth out with your hands, then bake in the oven.

(5) Bake for about 30 minutes, remove the cake from the oven when fully cooked, cover with a cake board while still warm, and allow to cool.

Orange Sponge Cake

Ingredients: 500g eggs, 300g sugar, 5g fine salt, 200g low gluten flour, 5g baking powder, skimmed milk, 50g orange juice, 75g lettuce oil.

Appliances: mixing bowl, mixing bowl, sieve, paper towel, cake ring, cake board.

Method:

(1) Preheat the oven to 170℃ (or 175℃ at the top and 160℃ at the bottom), line a baking sheet with paper liner, and then put a cake ring on it.

(2) Separate the eggs into yolks and whites and set aside.

(3) In a mixing bowl, add the egg yolks, fine salt and half of the sugar, beat with a mixer until thick and white, then add the low gluten flour and baking powder, skimmed milk, and clarified juice as well as the lettuce oil, and mix well.

(4) Put the egg whites and the other half of the sugar into a separate mixing bowl and beat with a mixer until soft peaks form. Fold in the egg yolk mixture and mix well, then put into the reserved cake ring and smooth it out.

(5) Bake for about 40 minutes, until the cake is completely cooked through, cover with a cake board while it is still hot, and allow to cool.

Coffee Sponge Cake

Raw material: 8 eggs, 3 egg yolks, 350g of sugar, 10g of instant coffee, 345g of low gluten flour, 180g of melted white skimmed oil, skimmed evaporated milk.

Appliances: mixing bowl, sieve, measuring cup, paper towel, cake ring, cake board.

Method:

(1) Preheat the oven to 180℃ (or 185℃ at the top and 165℃ at the bottom), line the baking sheet with paper liners, and put the cake ring on it.

(2) Put the eggs and egg yolks together in a mixing bowl, add the sugar and instant coffee, and beat in a blender until a thick, creamy froth forms.

(3) Sieve the low gluten flour, pour it carefully into the mixing bowl and mix well, then add the melted white skimmed oil and skimmed evaporated milk, mix all together well.

(4) Fill the reserved cake ring with the mixed materials and smooth the surface with your hands smoothly and bake in the oven.

(5) Bake for about 35 minutes, until fully cooked, then cover with a cake board while it is still hot, and then cool before using. A little, thirty-eight grams of salad oil, 80 grams of low-flour method:

1. milk water plus lemon juice plus salad oil mix well plus low-flour mix well

2. egg white whipped and then added to the sugar beat until completely foamy, add the batter just mix well

3. the bottom of the mill spread on the honey beans, molded, two hundred degrees of baking fifteen minutes of this dessert is very simple

Apple Cake

2, flour and cake flour mix well, mixed into the oil and egg syrup, with fingers gently hand into a dough, pay attention to do not force stirring and kneading.

3. Wash, peel and core the apples, and cut them into small pieces.

4, take the diameter of 20 cm round baking box, lined with a layer of parchment paper or oiled to prevent sticking, take half of the dough flat in the bottom of the box, put a layer of apple pieces, and then the other half of the dough, rolled out into the same round piece, cover the top, the periphery of the press tightly. Sprinkle cinnamon powder on the top.

5, preheat the oven to 200 ℃, the baking box placed in the middle layer, baked about 30 minutes, that is, into the cake. You can eat it while it's still hot, or let it cool down.

Lemon Sandwich Cake

Raw materials for the filling, 2 eggs, 3 tablespoons of sugar, 1.5 tablespoons of flour, 300 ml of milk, 1 tablespoon of sugar, 300 grams of fruit

Methods:

1, the bottom of the cake with the same as lemon sandwiched cake.

2. Dust the eggs, add them to a heavy-bottomed saucepan with the sugar, cornstarch, and milk, and heat over moderate heat, stirring constantly until the sauce thickens. Remove from heat and allow to cool until ready to use.

3. Peel and core the fruit and cut into thin slices.

4. After the cake is baked, remove it from the oven and let it cool, then slice it horizontally from the center into two slices.