The difference between sponge cake and qifeng cake is that it is filled with whole egg and has more powder, so it tastes more solid. I used to whisk the egg whites with sugar until they were roughly as shown in the picture, and then whisk them with egg yolks to save time.
Add the egg yolk and continue to whisk
To make the final step less defoaming, I like to mix some of the powder with a mixture of melted butter and milk to create a thick batter.
Finally, the whole egg paste if this should be thick and delicate sifting chestnut powder mix mix techniques should pay attention to, scraper two o 'clock position cut, row to eight o 'clock position mix mix mix after adding the previous step of milk butter batter continue to mix. The final cake batter should be very thick. If the liquidity is too good, it may be too severe defoaming.
Preheat oven to 180 degrees and bake for 25 minutes.