Of course, here is a small formula, low-gluten flour, 80g baking powder, 5g eggs, 4 cups of milk, 60ml sugar and 80g oil. First of all, yolk and protein are separated. Mix flour and baking powder evenly. Note that you must use low-gluten flour to make cakes, and high-gluten flour is not suitable for making cakes. Then, mix egg yolk, milk, 40 grams of sugar and a little oil and stir well. After mixing flour and baking powder, you can stir it a little with an egg beater to eliminate flour particles. Then pour into the egg yolk mixture and stir well. Then I started to beat the egg whites. Flap it for a while and you can see some bubbles. Add 40 grams of white sugar, or add white sugar twice, and continue to beat until the foam of the protein is pushed out. Protein must be semi-gel, that is, it will not flow again. Then, add the egg white into the egg yolk mixture for 2 to 3 times, stir it evenly once, and then add it. After mixing completely and evenly. The correct way to stir is to stir up and down or left and right, not too hard. Prepare a container for a microwave oven and grease it around. Pour the fully mixed slurry into the container ... Be careful not to fill it too full and leave a certain height for it to expand. Shake the container full of powder slurry on the table a few times to drive out the big bubbles, and then you can enter the microwave oven! If you want to heat evenly, first put a pair of bamboo or wooden chopsticks under it, and then put the container on the chopsticks. Turn the microwave oven to medium and high-grade firepower for about 5 minutes. Open in five minutes. If it is not ripe enough, heat it again 1 min. Take it out after eating and buckle it upside down on the plate. If you want to make it into any shape, you can put cream, chocolate and the like directly outside. No styling, just cut it open and eat it. In addition, you can add some raisins when cooking. Do it yourself

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