Yours is not soft and bubbly. If there is no problem with the formula, it can only be a matter of density, that is, you should master the degree of sponge 45, then add less water and have a meal before baking.

If it's an egg beater of B20, first stir the egg sugar, add the flour and SP together, and look for it yourself in a minute and a half to two minutes, and the density will be almost the same.

The foaming agent is mixed with the powder, and the cake is hard, bubbly and porous because it is too fat! Sponge cakes are divided into 5 and 6, which are the most delicate. However, because the cakes made in this way are much smaller, normal people will not do this. More often, after hitting 10, turn on the medium speed to defoam.