Quick and Easy Ancient Taste Cake Recipe
Servings: 3
Ingredients
- 8 eggs
- 90g cake flour
- 70g white sugar
- 75g corn oil
- 60g milk
- Few drops of lemon juice
Instructions
- Separate the yolk and egg white.
- Pour the corn oil into the bowl, put it in the microwave for 5 minutes at 80 degrees, then take it out.
- Sift the low-gluten flour into the hot oil while it is hot, and mix well.
- Add milk and egg yolk, mix well.
- Mix into a delicate batter and set aside.
- Add a few drops of lemon juice to the egg whites, in a bubble state, add sugar in three times.
- Add one-third of the protein foam to the egg yolk paste, mix well. Then pour the mixed egg yolk paste back into the protein foam, mix up and down, do not draw circles, or it will deform.
- Pour the mixed cake batter into the mold, lift the mold and shake it a few times until the bubbles are large.
- Put the mold into a larger square baking pan, then pour water into the baking pan.
- Place the baking tray on the preheated oven grill, use the water bath method, heat up and down 140 degrees, and bake for 70 minutes.
- Take it out after 70 minutes, and let it cool off before demoulding.
- Cut into pieces, and then imprint a pattern on the surface of the cake.
Notes
When the egg white and egg yolk paste are mixed, they must be mixed evenly. There should be no protein particles, which will cause a lot of pores in the cake.
