How to make sponge cake

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  1.Prepare the required materials.I changed the sugar recipe and used 60g because 85g is a bit sweet

• 2. Beat 4 whole eggs in an oil-free and water-free plate.First beat the egg batter into a fish-eye state at medium to high speed.Add lemon juice and sugar (add sugar three times) and beat the egg batter at high speed first.Beat the egg batter until it becomes thick, then add sugar and beat at medium-low speed.When you lift the whisk head, the dripping egg batter will not disappear immediately, and the egg batter can draw lines...

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  3.Add salad oil to egg batter and stir evenly

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  4. Sift the flour, add the flour in batches to the egg batter and mix evenly.Pour the prepared egg paste into the mold, lift it up and shake it hard a few times to knock out the air bubbles inside.Make the surface flat and smooth and sprinkle sesame seeds on it

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  5. Preheat the oven for 5 minutes in advance, with the upper and lower tubes at 180 degrees , put the egg batter in the oven and bake for 30-40 minutes (I added the raisins after the egg batter has set, because this way it will not sink)

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  6. After taking it out of the oven, freeze it for 20 minutes and then remove it from the mold (I took it off before it was cold)

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  7.A sponge cake that is so soft and soft like a sponge