Using the development of new materials, reduce the complicate steps of warming the egg temperature, which is easier to use and has a low failure rate, can make many different kind of flavors. It can also create a delicate and soft structure same as Chiffon Cake. It has a good taste and can present a thick texture as similar as Foam Type Cake. After packing, it can be store in normal room temperature 25℃ for 4 days, store in freezer for 2 months, the taste will not change.

1. Quickly whip Sponge Cake Powder 100g and whole egg 120g for 4 minutes, until the proportion reach 0.35-0.37.
2. Add water 10±2g and cooking oil 20-24g, and slowly whisk for 1 minute. Then pour into the baking mold.
3. Set the oven to upper temperature 190℃, lower temperature 150℃, then bake for 30 minutes. Then remove the baking mold and cool it down.