Baking materials:

2 eggs (shelled 1 30g), low-gluten flour130g, sugar130g, baking powder10g and peanut oil 28g.

Preparatory work:

1. Mix low-gluten flour and baking powder and sieve.

2. Brush the inner wall of the mold with oil.

Production process:

1. Beat the eggs into a bowl, pour in the sugar, insulate the water, and beat them with electric egg beater Expressway until they are fully developed.

2. Sieve the powder, pour in the oil, and continue to stir at low speed with electric shock until it becomes thick and smooth.

3. Put it into a paper bag and squeeze it into the mold.

4. Preheat the oven at 190 degrees, in the middle layer for about 10 minutes (depending on the amount of batter), and evenly color it.

Baking tips:

1. The amount of eggs and flour is the same. If the amount of sugar is too sweet, you can reduce it by 1/3.

2. The eggs should be completely swollen, the volume will increase by five or six times, and the egg paste will be thick.

3. There will be 2-3 cm of egg liquid in the egg beating head, which will not fall off easily. Then, add flour, so that the cake will reach the maximum swelling.

4. This cake is suitable for the whole process of mixing with electric egg beater. If the flour and oil are mixed by hand, the baked tissue holes will be larger.