1. Prepare raw materials: sugar, eggs, low powder, milk, olive oil
2. Separate the egg whites from the yolks and put them into two pots
3. Add 20 grams of sugar to the egg whites and 10 grams of sugar to the yolks
4. Add white vinegar and salt to the egg whites and beat with an electric whisk until you can see small sharp corners when you lift the whisk
5. Beat the egg yolk with a whisk until the sugar melts and the egg yolk is whitish
6. Take one-third of the egg white and add it to the egg yolk, stir gently
7. Then pour all the egg yolks back into the egg white basin, and gently stir evenly with a spatula, taking care not to defoam
8. Weigh the milk and olive oil into the basin and mix well
9. Add the sifted flour to the egg batter three times, stirring each time until there is no dry powder before adding the flour
10. Mix a small portion of the batter with milk and oil, and stir evenly with a spatula
11. Pour the mixed liquid into the batter bowl and stir gently. At this time, the batter should be smooth and even. Preheat the oven to 170°C and 160°C
12. Pour the mixed batter into the mold, put it in the preheated oven, heat up to 170 degrees, lower the heat to 160 degrees, bake for 35 minutes, poke the cake with a toothpick and pull it out. The surface of the toothpick is dry, which proves that the cake has been mature. Take out the mold and let it cool before eating
13. Beautiful cake, beautiful mood, looking at the beautiful cake, I can’t bear to eat it, cute Hello Kitty cake
14. Finished product
Tips:1. The temperature setting of the oven is set according to the characteristics of the oven.
2. The water absorption of flour is different, and the amount of liquid added is also slightly different.
3. Sponge cakes don't need to be inverted, they can be demoulded after they are out of the oven.
