Exclusive Sponge Cake

Prepare the materials.

Crack all the eggs into a bowl.

Pour the white sugar into the egg bowl all at once.

Use an electric mixer to beat the eggs until they are very thick. When you lift the beaters, the dripping batter should not disappear immediately.

Add the sifted low-gluten flour in batches and fold until evenly mixed.

Do not stir in circles, to avoid deflating.

Add corn oil and mix evenly.

The methods for making sponge cake and chiffon cake are different, and the mixed batter seems to decrease noticeably.

Use a non-stick square pan. You can pour the egg batter directly in without lining with parchment paper. Give it a light shake twice to remove large bubbles, then place it in a preheated oven and bake in the middle rack at 180 degrees for 15 to 20 minutes.

No need to invert it when it's out of the oven; let it cool and then unmold.

Cut into shapes you like.