Ancient Cake

Ancient Cake

1. Prepare ingredients.

2. Separate egg yolk and egg white.

3. Heat corn oil on low heat until small bubbles begin to emerge.

4. Add low-gluten flour and mix well.

5. Add milk.

6. Stir well.

7. Add egg yolks.

8. Stir well.

9. Add lemon juice to the egg white, add white sugar in three times, and use a hand-held electric whisk to beat at low speed until the egg beater is lifted and the egg white is in a curved tip state.

10. Take one third of the egg white and add it to the egg yolk paste.

11. Stir evenly with a spatula, do not stir in circular motions.

12. Add remaining protein.

13. Also stir evenly, do not stir in circular motions.

14. Pour into a 6-inch round mold, and wrap the bottom of the mold with tin foil.

15. Put it into the lower layer of the preheated oven, use a water bath, and heat up and down at 150 degrees, and bake for about 60 minutes.

16. Let cool at room temperature under the shaking of the oven.

17. It can be demoulded after letting cool.

18. Cut it up and eat.

19. Finished picture.

20. Finished picture.

21. Finished picture.

Tips:

1. The oven is different, the temperature and baking time are adjusted according to your own oven.
2. Whip the egg whites at a low speed to a wet state, don't whip them too much.
3. When the egg white and egg yolk paste are mixed evenly, use the mixing method, do not stir in a circle to avoid defoaming.
4. Sealed and stored, can be refrigerated, it is recommended to eat as soon as possible.