求翻译：海棉类蛋糕是直接将全蛋加入搅拌起发的一类蛋糕, 将面粉, 砂糖和全蛋一齐加入起发而成, 这种搅拌方式所搅拌出来的面糊稳定性较差, 起发效率亦不高, 原因是全蛋里的蛋黄含有一定的脂肪, 在搅拌的过程中脂肪会弱化泡沫的形成效果, 从而使搅拌出来的蛋糊始终处于一种较柔软的状态, 加入面粉搅拌后, 泡沫就会很快破裂消失. 为了解决这一问题, 面糊在搅拌过程中需加入一种乳化剂, 就是我们通常所说的蛋糕油.是什么意思？

Sponge cake is added directly to the whole egg mix made from a type of cake, the flour, sugar and eggs together add up the whole issue is made by mixing such a stirring way out of the batter is less stable, since the efficiency has made not high, because the whole egg yolk contains a certain amount

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The sponge class cake is directly a kind of cake which joins the entire egg stirs sends, the bread flour, the hard sugar and the entire egg joins in once sends becomes, this agitation way stirs batters the stability to be bad, gets up sends the efficiency not to be also high, the reason is in the en

Sea cotton class cake is directly will full egg joined mixing up made of for a class of cake, will flour, sugar and full egg together joined up made and into, this mixing way by mixing out of batter stability poor, up made efficiency also does not high, causes is full egg in of egg yolk contains mus

Sea cotton class cake is directly will full egg joined mixing up made of for a class of cake, will flour, sugar and full egg together joined up made and into, this mixing way by mixing out of batter stability poor, up made efficiency also does not high, causes is full egg in of egg yolk contains mus