材料ingredients ：(6「x3」英寸6inch/ 15 cm) 雞蛋 eggs：3個(每個帶殼的雞蛋重量約 57克-60克, Each shelled egg weighs about 57g-60g) 細砂糖 fine granulated sugar ：100克 低筋麵粉cake flour ：100克 鱷梨油 avocado oil ：30克 牛奶 milk：30克 天然香草精 vanilla：1/4 tsp 鹽 salt ：pinch of salt：少許（一小撮） 3個雞蛋分割後，蛋白約100g，蛋黃約50g。如果蛋的重量相差5-10g，不會有什麼影響。 After the eggs are separated, egg whites is about 100, egg yolks is about 50 grams. If the weight of the eggs differs by 5-10 grams, it should be fine.

8」inch/21cm 材料ingredients: 雞蛋 eggs：6（每個帶殼的雞蛋重量約 57克-60克 ) 細砂糖 fine granulated sugar ：180g 低筋麵粉 cake flour ：180g 鱷梨油 avocado oil ：67g (其它無味的植物油也行,vegetables oil) 牛奶 milk：67g 純天然香草精 vanilla ：1tsp 鹽 salt ：pinch of salt 少許（一小撮） 8」x3」/21cm pan,8英寸/ 21厘米烤盤

提前30分鐘預熱烤箱，烤箱溫度是335F/170C ，烤40分鐘。 6寸和8寸蛋糕的烤制時間一樣。 Preheat the oven 30 minutes in advance, the oven temperature is 335F/170C, bake for 40 minutes. 6-inch and 8-inch cakes have the same baking time.

第一次用新蛋糕配方時,蛋糕烤制的時間到35分鐘時,打開烤箱快速的檢查蛋糕顏色，迅速的關上烤箱門，否則會影響烤箱的溫度。如果蛋糕顏色太淺，把烤箱溫度調高到350F/180C繼續烤5分鐘，如果蛋糕顏色太深，把烤箱的溫度降到300F/150C～325F/160C，繼續烤5分鐘。在烤制過程中，40分鐘的時間還沒有結束時，不要用竹籤什麼的東西刺進蛋糕里做檢查，會應響蛋糕的膨脹。 有時候同一盒large size的雞蛋，重量相差也是有的。最小的有可能是56克，最大的有62克，我試過三個雞蛋去殼後153克(蛋白是99克、蛋黃是54克),也有146克的(蛋白96克，蛋黃50克），在製作過程中糖，麵粉的材料都沒有變，烤好的蛋糕看不出有任何影響。 *雞蛋在使用前,放在室溫下回溫,否則會影響蛋糕起發。

*When using the new cake recipe for the first time and the cake baking time reaches 35 minutes, open the oven and quickly check the color of the cake, and quickly close the oven door, otherwise it will affect the temperature of the oven. If the cake colour is too light, increase the oven temperature to 350F/180C and continue baking for 5 minutes. If the cake is too dark, reduce the oven temperature to 300F/150C - 325F/160C and continue baking for 5 minutes. During the baking process, when the 40-minute period has not ended, do not pierce the cake with a bamboo stick to check it, it will affect the expansion of the cake.

*Sometimes the same box of large size eggs has different weights. The smallest may be 56g, the largest is 62g. I tried 2 times, one time three eggs after shelling is 153g (egg withes is 99g, egg yolks is 54g), another time is 146g (egg withes 96g, egg yolks 50g)。I used same amount of sugar and flour in the 2 times, and the baked cakes have no difference.

*Eggs should be placed at room temperature to warm up before making , otherwise it will affect the expansion of the cake. Room temperature eggs not only make the finished product taste just right, but also make the process easier, especially if cold eggs are mixed with melted butter chocolate, they will be lumpy.