海绵蛋糕是利用蛋白起泡性能使蛋液中充入大量的空气，加入面粉烘烤而成的一类膨松点心，因为其结构类似于多孔的海绵而得名。
主要材料：
低筋面粉100g
常温鸡蛋6个
牛奶10g
玉米油40g
细砂糖80g
香草精2滴
制作方法：
1、往主锅内加入蝴蝶棒，将鸡蛋打入主锅中，以40度/12分钟/速度4进行打发，2分钟后加入50g细砂糖，5分钟后加入剩下的细砂糖，最后一分钟加入玉米油。
2、取下蝴蝶棒，用刮刀棒将锅壁的蛋糊刮置锅底，再均匀地将低筋面粉过筛到主锅内，设置8秒，迅速从速度1转到速度4进行混合。
3、把打好的面糊倒入8寸硅胶模具或活底蛋糕模具中，放入烤箱，以180度/20-25分钟烤好。
4、烤好之后在冷却架上倒扣半冷脱模即可。
Main ingredients:
Low-gluten flour 100g
6 eggs at room temperature
10g milk
Corn oil 40g
80g caster sugar
2 drops of vanilla extract
Direction:
1. Add butterfly sticks to the mixing bowl, beat the eggs into the mixing bowl, beat at 40 degrees/12 minutes/speed 4. After 2 minutes, add 50g of fine sugar, 5 minutes later, add the remaining fine sugar, the last one Add corn oil in minutes.
2. Remove the butterfly stick, scrape the egg batter on the pot wall with a spatula to the bottom of the pot, then evenly sift the low-gluten flour into the main pot, set for 8 seconds, and quickly change from speed 1 to speed 4 for mixing.
3. Pour the batter into an 8-inch silicone mold or open-bottom cake mold, put it in the oven, and bake at 180 degrees/20-25 minutes.
4. After baking, it can be half-cold and demoulded on the cooling rack.