Homemade Bar Cake

1 whole egg, add 1 egg yolk, add 2g of baking soda (baking soda functions as a leavening agent).

Add 200g of sugar to the eggs and beat until thick (forgot to take a photo), then sift in the low-gluten flour.

Fold the batter until there is no dry flour.

The piping bag was fitted with a large star tip, then the tip was folded to prevent the batter from flowing out, and then the batter was poured in (I squeezed the batter in two batches).

Put the batter into a piping bag.

Squeeze the batter onto the baking tray (the squeezing didn't look very nice, and I forgot to take a photo after putting the tray in the middle layer of the oven), bake at 170 degrees with both top and bottom heat for 10 minutes (sugar should be sprinkled on top, but since there was no sugar at home, I skipped it).

Did not watch the cooking time, the color is not white (not very appealing), the texture is soft, and the taste is sweet and fragrant.