Raw materials (6-inch sponge cake amount, you can also do a Roland mold): 2 whole eggs, 40 grams of granulated sugar, 2 grams of salt, 60 grams of low-flour, taro powder 3 grams (no can not be added), 15 grams of grapeseed oil (no special flavor of the salad oil can be), 15 grams of water, 5 grams of rum.

Practice:

⒈ two fresh eggs into 40 degrees of warm water for 5 minutes, this step is very critical, so that the whipping will not have to sit in warm water, this is what I think of the lazy way.

Peak eggs warmed into a steel bowl, with an electric whisk slow beaters, quickly add all the sugar and mix well.

With an electric whisk, beat quickly until the volume of the batter becomes twice the original, and then switch to medium-slow speed stirring to the whitening of the thick, this time with a spatula to scrape up the batter, with a hand across the ditch will not automatically close up, a little bit like whipped egg whites wet foaming look.

Sung into the sifted low-flour, salt, and taro powder, and mix well with an electric mixer at a slow speed (this is a very fast mixing speed, it will not be foamy, and the powder will be very smooth).

Be careful to take 1/3 of the batter with the oil and water and cut and mix well, then pour the batter back into the remaining batter and mix well.

Pour the batter into the molds and gently knock out the air, then place in a preheated 170 degree oven on the middle level, upper and lower heat, for about 25 minutes.

**The key to a good sponge is to whip the whole egg, make sure you beat it in place, you don't need to whip it in water, just soak the egg in warmth.