Help introduce a few easy ways to make cakes

80 grams of flour 5 grams of baking powder 4 eggs 60ml milk 80 grams of sugar A pinch of oil First, separate the yolks from the whites. Mix the flour and baking powder well. Then, mix the egg yolks, milk, 40g sugar, and a little oil and stir well.

Once the flour and baking powder have been mixed, you can stir it slightly with a whisk brush to eliminate the flour particles. Then pour into the egg yolk mixture and stir well. Then we started beating the egg whites.

After playing for a while, when you see some bubbles, add 40 grams of sugar, or add sugar in 2 times and continue to beat ......Beat it until the foam of the egg whites is initiated, and it is relatively fine. See the results of the egg yolk mixture and egg whites. Then, add the egg whites to the egg yolk mixture in 2 to 3 times, stir well once and add again.

Once thoroughly stirred, prepare a microwave container and grease the inside all sides. Pour the thoroughly mixed slurry into ...... containerRemember, don't overfill the slurry and leave a certain height for it to expand. Shake the container with the slurry on the table a few times to get the big bubbles out.

Then it's time to go in the microwave! If you want to heat it evenly, put a pair of bamboo or wooden chopsticks underneath and place the container on top of the chopsticks. Reduce the microwave to medium-high heat for about 5 minutes.

Open it after 5 minutes, and if it's not cooked enough, heat it for another 1 minute. When you're done, take it out, put it upside down on the plate, and you're done! If you want to do something, you can just put cream or chocolate on the outside.

If you don't do the styling, you can cut it and eat it. If you like, you can also put raisins in it.

Make sponge cake in the microwave.

1. Low-gluten flour: 120 grams of sugar: 45 grams of tartar powder: 2 grams of bubble powder: 2 grams of edible oil: 75ml fresh milk: 90ml of four eggs.

2. Method: First add 2 grams of bubble flour to the flour and stir well, stir the oil and milk into a milkshake shape.

3. Pour the flour stirred into the oil and milk mixture, stir slowly, do not use too much force to avoid the flour gluten, stir wet to separate the egg whites and egg yolks, add half of the sugar to the egg yolks and stir well, and then pour them into the batter just now. At this point, you can stir vigorously.

4. Beat the egg whites, add tartar powder (if you don't have it) and the remaining half of the sugar (if you beat it manually, the sugar should be divided into three beats), until you can beat the egg whites, and beating the egg whites is the most critical process.

5. Put one-third of the egg whites into the batter and stir clockwise.

6. Pour the stirred batter into the remaining two-thirds of the egg whites, stir up and down, not too long and do not make circles, so as not to foam.

7. Pour the cake batter into the mold, gently shake out the bubbles, and preheat the oven before that.

8. Heat up and down for 6 minutes, then add tin foil to avoid the surface of the cake being pasted, then turn down the heat for 15 minutes, and then turn to the heat for 15 minutes.