Six inch hollow sponge cake (beginner basic version)

1. Weigh the required materials for future use.

2. Low powder should be sieved three times in advance.

3. Make it more fluffy and easier to mix.

4. Prepare a bowl of warm water at around 40 degrees Celsius and put the egg bowl inside for easier mixing. (The bowl for holding eggs should be clean, without water or oil)

5. Add sugar, salt, lemon juice, and beat at high speed using an egg beater. Present in the shape of fish bubbles.

6. Continue to pass by at high speed. (At this time, preheat the oven 150 degrees in advance)

7. When the egg beater is lifted, it can draw an "8" shape on the surface and stay for a few seconds without disappearing. This state is sufficient

8. Sift the flour into the egg batter twice. Method of flipping: J-shaped flipping. Stir well. (Similar to the technique of stir frying, do not draw circles that are easy to defoaming)

9. Mix milk and oil together.

10. Slowly pour into the egg batter, stir in a J-shaped pattern while pouring, and stir evenly until no dry flour is visible.

11. Pour into the hollow mold.

12. Slightly shake twice and cross off the large bubbles on the surface with a bamboo stick in a Z-shape. Preheat the oven in advance, top 120 degrees, bottom 115 degrees, middle and bottom layers, and bake for 50 minutes. Finally, observe diligently and promptly add tin foil when coloring.

13. Baked sponge cake.

14. Surface flatness~~~

15. After demolding. (Take photos at night)

16. Detailed drawings.

17. Finished product drawings.