1, corn starch.

2. The corn starch put in the cake will generally be screened into the egg yolk paste in the early stage, which can reduce the gluten of the flour, which is also conducive to the subsequent fermentation and expansion; Another way is to add corn starch to the egg whites, so that the whipped cream will not be easy to defoam, but it should also be noted that it needs to be added when adding sugar for the third time, because corn starch is water-absorbent, and it will be difficult to whip if it is added at the beginning.