Foam cake sponge cake sponge cake sponge cake is similar to sponge cake in formula. The main raw material is whole egg or yolk, and its batter is thin and soft, so it must be shaped by extrusion. Protein cake is similar to angel cake, which is to beat the protein until it is wet and foaming, and then mix it with other dry ingredients. It must be shaped in a flower bag, such as a cream cake. Stir sugar and oil mixing method Most cupcakes are stirred by sugar and oil mixing method, that is, after mixing the dry ingredients and oil in the formula, add the eggs in the formula in stages and stir evenly, and finally add water (or milk, juice, etc. ) are added in turn and mixed with flour. Direct mixing crispy hard cakes, that is, refrigerator stickers, are mostly made by direct mixing, that is, all the ingredients in the formula are mixed together. Usually the length of stirring time will directly affect the brittleness of the finished product. After a long time, the batter becomes soft and the finished product becomes brittle. If the time is short, the batter will dry and the finished product will be hard.