Cooking Steps

1. 

   Step1:Heat a large pot in cold water over high heat. Pour 6 whole eggs and sugar into a larger bowl. Heat up the water and beat with the eggbeater in the third gear. While stirring, use your fingers to test the water temperature. It feels hot. It's about 45 degrees. Turn off the fire. Continue to stir. Try again when the temperature of the egg liquid is about the same as the temperature. Leave the pot and continue to stir.

2. 

   Step2:The beater continues to beat in the third gear. When lifting the beater, draw an 8-shaped picture of the falling egg liquid. When it disappears in 5 seconds, change the beater to the first gear and continue to beat for 12 minutes. The egg is ready.

3. 

   Step3:Sift the low gluten flour into the beaten egg liquid 34 times. Turn it up from the bottom. Move slowly and gently. Never circle to avoid defoaming.

4. 

   Step4:Mix the milk and the blending oil. Pour in some mixed egg liquid. Mix well and then pour all into the mixed egg liquid. Mix quickly.

5. 

   Step5:Pour the cake liquid into the 8-inch mold and place it in the preheated 180 degree oven. Bake in the middle layer for 40 minutes (depending on the time of your own oven). Take it out and prick it in the middle with toothpick. No residue is taken out, indicating that it's roasted and stolen. If the upper color is darker and the middle is not ripe, use a piece of tin foil paper to cover it. Put down a layer.

6. 

   Step6:After baking, turn it upside down and let it cool.

7. 

   Step7:Warm tip. This three energy gold mold is specially designed for sponge cake. It can take off the film quickly. It can be cleaned with water. Bought at Taobao store Zihan AA.

8. 

   Step8:Son's birthday cak

9. 

   Step9:Dad's birthday cak