Add the eggsugarpowder, beat with an electric whisk to form a frothy mixture. If the eggs are too cold, warm them in 40°C lukewarm water for easier handling and a soft, elastic texture.eggmilk cake.2. Sifted low-gluten flour is added to step 1's mixture and stirred evenly with a wooden spoon. 3. Melt the milk,butter,,and pour into step 2's mixture, mixing quickly.If not mixed sufficiently, the cake will have large bubbles and a coarse texture; if overmixed, it will harden without proper air pockets.If stirred insufficiently, the cake will have large bubbles and a coarse texture; if stirred excessively, it will become hard with no airiness.>