Step 1: First of all, the preparation work. First, all the materials are weighed and prepared. The original ratio of the main material of sponge cake is 2:1:1.

Step 2: Beat the eggs into the egg beater, add sugar at one time, and heat them at high speed while separating water. The water temperature of waterproof heating is about 60℃. If the weather is cold, keep waterproof heating during the whole process. When it is hot, the egg liquid can be heated to about body temperature and can continue to be sent out of water. Send until you feel that the egg liquid begins to thicken, add corn syrup and continue to send. Until the egg beater is lifted, the egg liquid slides down in a band, and the lines disappear in the liquid level for 3 ~ 5 seconds.

Step 3: Sprinkle the sieved flour into the egg paste and mix it evenly by cutting and mixing.

Step 4: After the flour is mixed, the last step is to add grease.

Step 5: Pour the batter into an 8-inch square die paved with oil paper in advance, and scrape the bubbles on the surface with a scraper. Put it in an oven preheated to 170℃ and bake for about 40 minutes. Cover with tin foil when baking for 20 minutes to avoid over-coloring the surface.

Step 6: Remove the tin foil immediately after taking out the furnace, replace it with an oil paper with salad oil, and then turn it upside down and let it cool.