Ancient Cake🍰

Ancient Cake🍰

1. Prepare all the ingredients for later use.

2. 5 separated egg yolks.

3. Be sure to use a water-free and oil-free basin to separate the egg whites from the yolks, and beat the yolks.

4. This is the separated egg white.

5. Add 30 grams of icing sugar to the egg yolk bowl at once.

6. Add the milk and oil to the egg yolk bowl one by one, and stir evenly with a spatula.

7. Then add the flour, stir up and down to form an egg yolk paste like the one shown in the picture, and set aside for later use.

8. Start to beat the egg whites, add a few drops of white vinegar to the egg whites and beat at high speed.

9. 60 grams of sugar should be added to the egg whites in 3 times to beat.

10. When you play continuously for about 5 minutes, the egg white will appear as shown in the figure. Lifting the whisk will look like a small hook, and our egg white paste will be passed.

11. At this time, take 1/3 of the egg white paste and place it in the egg yolk paste bowl and stir up and down. Do not draw a circle to prevent the egg white from defoaming.

12. Pour the remaining 2/3 of the egg white paste into the egg yolk paste bowl and turn it upside down.

13. Pour the adjusted batter into the baking pan and beat it hard to remove the large bubbles inside. I spread a layer of absorbent paper on the baking pan to help demould it when it is baked.

14. Preheat the oven at 150°C for 5 minutes in advance, and then put the baking pan of cake batter in the oven.

15. Fire up and down at 150 degrees for 50 minutes.

16. Time is up, put the baked cake on the shelf upside down to cool it down.

17. The ancient cake is done.