Whole egg -3, refined sugar-150g, low-gluten flour-120g, cream-15g, milk-15cc.

& lt practice > 1. Add the white sugar powder to the egg and beat it with an egg beater until it bubbles. If the temperature of the egg is too low, it can be heated with warm water at 40℃, which makes it easier to make a soft, elastic and delicious cake.

2. Add the sieved low-gluten flour into 1 and mix well with a wooden spoon.

3. Pour the milk and cream dissolved in water into the two ingredients and mix them quickly. If the stirring is not enough, the cake will have big bubbles and rough taste. If it is stirred too much, the cake will become hard without bubbles.

4. Pour the three materials into the cake model and bake in the oven at the temperature of180 C for about 30 minutes.