1. Weigh all raw materials;
2. Put the eggs and white sugar into a bowl together, and use an electric whisk until mashed, about 3 minutes;
3. Sift in low-gluten flour and baking powder;
4. Then beat with an electric whisk until there is no dry powder in the batter, about 1 minute;
5. Add edible oil, the whisk does not turn on, and slowly stir evenly;
6. Put the mixed cake paste into a piping bag;
7. Cut the tip of the piping bag, squeeze the cake batter into the mold, 8 minutes full;
8. Sprinkle an appropriate amount of ham and chopped green onion on the surface of the cake;
9. Put it in a preheated oven at 180 degrees high and 160 degrees low, middle level, and bake for about 25 minutes;
10. The surface of the baked cake is golden yellow, there is no liquid solution on the surface, and it can be baked!
Tips:1. After the low-gluten flour is sifted in, do not stir for too long to avoid the batter from becoming gluten;
2. After pouring the corn oil, stir evenly;
3. The baking time depends on the weight of the batter; insert a toothpick in the middle of the cake and pull it out. The toothpick has no stickiness and the cake is ready!
