1. Melt the butter in hot water until it becomes liquid butter.

2. Take the eggs out of the refrigerator to warm up in advance, prepare a slightly larger basin, beat the eggs Put it into a basin and pour the fine sugar all at once.Take a pot, put hot water in the pot, put the egg beater in the hot water to heat, and use an egg beater to beat the eggs.As you continue to beat, the egg liquid will gradually produce dense foam and become more and more foamy.The thicker.Beat the eggs until you lift the whisk and the lowered egg batter does not disappear immediately, and clear lines can be drawn on the surface of the egg batter in the basin.(The entire whipping process takes about 15 minutes).

3. Pour in the low-gluten flour in three to four times, and use a rubber spatula to carefully start from the bottom.Stir until the egg batter and flour are evenly mixed.Do not stir in circles to prevent the eggs from defoaming.Pour vegetable oil or melted butter into the mixed cake batter, and continue to mix evenly.Sprinkle with walnuts.Finally, pour all the mixed cake batter into the cake mold.

4. Prepare the 6-inch round mold.I use a bottomless one, so I used the bottom Cover the base with baking paper and tin foil.Smooth the cake batter and shake it vigorously a few times to smooth the surface of the cake batter and pop out any large air bubbles inside.

5.Put the baking sheet into a preheated 180-degree oven and bake for 15-20 minutes.Insert a toothpick into the cake.If there is no cake stuck to the toothpick when you pull it out, it means it is done.

6.Complete picture

7.Complete picture