Sponge cake (8 inches)

1. Weigh the required materials for future use.

2. The bowl should be clean, free of water and oil, and filled with eggs.

3. Add sugar, salt, and lemon juice.

4. The egg beater spins at high speed. Presenting a fish bubble like appearance.

5. Continue to drive at high speed. (Preheat the oven to 150 degrees in advance at this time, my oven temperature is too high)

6. 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

7. Sift low flour three times in advance to make the screened flour more fluffy and easier to mix. Sift the flour twice into the egg batter.

8. Method of mixing batter: J-shaped mixing. Stir evenly. (Similar to the technique of stir frying, do not circle and it is easy to defoam)

Mix milk and oil together, slowly pour into the egg batter, and stir in a J-shaped pattern while pouring. Stir evenly until no dry flour is visible.

10. Pour the paste into the mold from a slightly higher position to reduce large bubbles. It is as smooth as a ribbon.

11. Shake slightly twice and use a bamboo stick to cross out the large bubbles on the surface in a Z-shape. Preheat the oven in advance, at an upper temperature of 120 degrees Celsius and a lower temperature of 115 degrees Celsius, in the middle and lower layers, and bake for 50 minutes. Finally, observe diligently for ten minutes and promptly cover with tin foil when coloring.

Preheat the oven to 150 degrees in advance, with an upper temperature of 120 degrees and a lower temperature of 115 degrees. Bake the middle and lower layers for 55 minutes. Color up and down 150 degrees in the last ten minutes.

13. After baking, the sponge cake does not need to be inverted and can be dried and demolded.

14. Finished product drawings

15. Finished product drawings

16. Finished product drawings