Entry-level sponge cake, although not as delicate as chiffon, but the taste is also OK
By MuseFood
2 eggs
Low gluten flour 50 g
Caster sugar 30 g
Corn oil 30 g
Milk 30 g
1. Milk and oil stirred to emulsify
2: Separate the egg whites and yolks
3: Add caster sugar to the egg whites 3 times and beat until dry foaming
4: Add the egg yolks
5. Pass 2 minutes
6: Sift in 2 times into low powder
7: Stir with egg
8. Slight defoaming is a normal phenomenon
9. Squeeze into the paper tray with a framed flower bag
10: Bake at 140 degrees in the oven for 35 minutes
11, perfect
12, the next day to eat will be soft
13, the organization is OK
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