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1. Weigh the flour after being sieved
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2. Beat the eggs in a bowl, put water in a pan on the stove, and beat the whole eggs with an electric whisk
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3. Add the sugar to the egg liquid three times
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4. The best condition is when the whole egg liquid is beaten until the whisk is lifted, and the egg liquid is rich in foam and thick and will not drip down.
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5. Add a tablespoon of water before sifting in the flour. The flour will mix easily. Preheat the oven to 180 degrees
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6. Sift the flour in twice, mix well and add butter that melts in water, remember not to over-mix
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7. Put the mixed custard into a mold (I used an anode 8-inch live bottom mold), spray a little water on the surface before putting it in the oven, and the cake will bake more beautifully!
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8. Bake at 180 degrees for 25-30 minutes, adjust appropriately depending on the temperature of your own oven
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