Exclusive Six-Inch Sponge Cake

Measure out the eggs (at room temperature), sugar, low-gluten flour, milk, and rice bran oil.

Milk and rice bran oil are thoroughly whipped and emulsified using a manual egg beater.

Put the eggs and sugar in the bowl.

Use an electric mixer to beat at high speed until the egg mixture lightens in color and the bubbles become finer. Beat until the batter that drips from the mixer can hold its shape in the bowl for a while without disappearing quickly.

Sift in the low-gluten flour.

Mix evenly using a folding technique.

Take one-third of the well-mixed batter with a spatula and stir it evenly into the milk and vegetable oil.

Pour it back into the bowl and mix evenly using the same folding method.

Pour the batter into the cake mold from a slightly higher position.

Place it into the preheated oven, bake with upper and lower heat at 120 degrees on the middle-lower rack for 50 minutes, then invert the baked cake onto a cooling rack and remove the mold after cooling.

The interior is delicate, not too sweet or greasy (the sugar content is not high; add more if you prefer a sweeter taste).