1. All materials are ready
2. Put the eggs in an oil-free egg beater, put the milk and butter in a bowl, and put greased paper on the two 6-inch open-bottom cake molds, and a circle of greased paper on the inside for easy demolding later.
3. Melt butter and milk in water, set aside
4. Use an electric whisk to beat the eggs at a medium speed. Add the sugar in two times. After lifting the whisk, the traces of the egg liquid will not disappear easily
5. Sift in the cake flour twice, mix well and then sift in the second flour
6. Stir evenly
7. Use a rubber spatula to shovel the batter into the melted milk and butter liquid
8. After mixing well, pour it back into the batter in the big pot
9. Mix into a shiny cake batter
10. Pour the cake batter into the cake mold which has been spread with grease paper, and shake it lightly to produce large bubbles
11. Put it into the middle layer of the preheated oven, 150 degrees, about 50 minutes
12. After being out of the oven, shake twice to shake out the excess heat; easily demould, tear off the oily paper around, and let cool on the drying rack
13. Perfect release, no retraction
14. Fine organization
Tips:After the eggs are beaten at a medium speed, beat them at a low speed for one minute to reduce large bubbles; after mixing in the flour, the action must be light and fast; spreading oil paper can make the cake easy to peel off.
