European crunch cake recipe: 18 eggs, sugar 1.8 kg. 0.8 pounds of low flour, 0.8 pounds of high flour No cake oil, baking powder production; first egg, sugar whipped, and finally add powder. Put the cake into a mold and fill it up to 70%. 190℃ at the top, 200℃ at the bottom. Fruit Cake: A (45g of flour, 1/4 tsp of baking powder), 40g of butter, 35g of sugar, 1 egg, 30g of raisins, 1/2 tbsp of rum. Directions: ①Mix all ingredients of Ingredient A together in a small sieve. Crumble the raisins coarsely and sprinkle with rum. ③Put butter into an iron bowl, stir to make ice cream, add sugar and mix well. ④Whisk the eggs, add a little bit to ③, then put ① and ② in the same order, and mix roughly. ⑤ Cut the tinfoil into 20cm x 20cm, put 1/6 of ④ into the center of the tinfoil and wrap it up to make 6 pieces according to the instructions. ⑥Place in a steamer and steam over medium to high heat for 20 to 25 minutes. How to make honey cake: Ingredients: (can make 10-12) A, 3 whole eggs B, 80g sugar C, 1/4 tsp vanilla extract (no need to put) D, 100g low gluten flour E, 2 tbsp oil, 3 tbsp honey (according to the consistency of the batter can be adjusted) The above tbsp is 15 ml, the tsp is 5ml Directions: 1, first of all, the mixture of A + B and heated to about 40 degrees Celsius, electric whisk whipped! (This is the standard whipping state, the egg foam is thick and fluffy, the finger hooked up about two seconds to drop a drop); 2, then add C and continue to beat until well mixed (do not take a long time) 3, add the oil and honey in small increments (be sure to add a spoonful of mixing before adding the next spoonful of mixing, you can directly use the electric mixer at low speed) (this step and the traditional sponge cake recipe, I changed, first put the oil, honey, and then sifted flour, I personally feel that this is more likely to make the wet sponge cake, and the flour, and the sponge cake will not be too heavy. Personally, I think it's easier to make the wet matter evenly. (In addition, because the front of the egg has been whipped, so do not play too long, uniform can) 4, sifted into the low-gluten flour mix, no rubber knife on the hand mixing, the bottom of the copy like a flip book mixing, be sure to gently mix mix, can not be over-stirred in order to avoid gluten; mixing a good batter is thicker, not a lot of defoaming, and then use a spoon to pour into the paper cups 3 / 4 full. You can also add some soaked raisins for extra flavor. Add the raisins when the batter is 1/4 high, then continue pouring

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