Sponge mini square cakes, rich in milky and egg flavor, with a dense texture, are the baby's favorite.

First, mix 30g of milk, 20g of vegetable oil, and 5g of vanilla extract together, stirring until emulsified and uniform, then set aside.

Separate 105g of egg yolks (about 6), 30g of granulated sugar, and 40g of condensed milk, and put them together.

Whip until the color lightens and the volume increases. Lift the whisk and draw a figure-eight in the batter, letting it drip—when the traces slowly disappear, set it aside for later.

Separately, take 125 grams of egg whites (about 4 eggs) and an appropriate amount of lemon juice.

Whip it slightly first, just until large bubbles appear.

Then add 70g of white sugar in three portions, beating each addition into the foam at different stages: coarse foam, medium foam, and fine foam.

Beat until lifting the beater forms small elastic peaks.

Take 2/3 of the beaten egg whites and add them to the egg yolk mixture.

Use a spatula to fold and mix evenly, set aside for later use.

Add the previously prepared milk and vanilla extract into the remaining 1/3 of the egg mixture, and mix well.

Then pour all the mixed egg white batter into the batter containing the egg yolk mixture.

Just mix evenly.

Sift in 105 grams of low-gluten flour.

Fold evenly with a spatula.

Pour it into the prepared mold, and use a fine needle to make a few strokes through the batter back and forth.

Shake two more times to remove the large air bubbles.

It's best to preheat the oven to 180°C, bake for 10 minutes first, then lower to 160°C and bake for 40 minutes, and finally cover with a piece of aluminum foil for the last 5 minutes to prevent the surface from getting too burnt.

After baking, take it out and tap it twice to release the hot air inside the cake.

Prepare a plate, place a sheet of silicone oil paper on it and smear a layer of vegetable oil to prevent sticking. Turn the cake over onto it, remove the oil paper, and let it cool.

Cut off the harder shells on both sides, then slice it.

Sponge little square cake, done O(∩_∩)O

Rich in the flavors of milk and eggs, with a smooth and dense texture.

Baby loves it the most, and it tastes even better when eaten with milk.