Ancient Cake

Name: Ancient Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Arowana Pastry Wheat Flour; 6 egg; 78g Corn oil; 60g milk; 65g Sugar; 1g salt

by Soft blue crystal

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In ancient times, it refers to something that has some history and is nostalgic. The ancient things are generally the products of that age. The term ancient times is used more often in southern Fujian and Taiwan. Therefore, this ancient cake refers to the old one, with only eggs, milk and flour as the most common ingredient. The taste is very simple, unlike the flavor and flavor of the current food.
In fact, this ancient cake is also a variation of the chiffon cake. The difference is that the ancient cake is a hot noodle chiffon, and the egg white does not need to be beaten to hard foaming. The final baking requires a water bath. So novices who have failed to challenge Chiffon can try this easy-to-make old-fashioned cake. "

Ingredients

Ancient Cake

1. Prepare the main ingredients used.

2. Heat the corn oil in the microwave for 1 minute, and sift into the wheat flour for Arowana pastry.

3. After stirring the batter, pour the milk and mix well.

4. Add egg yolk and mix into a delicate batter.

5. Add salt to the egg whites, then add sugar in three batches, and beat with a cook machine at high speed.

6. Until it hits wet foaming, switch to low-grade to sort the bubbles.

7. Mix the batter and egg whites.

8. Pour it into the mold. The inside of the mold should be lined with greased paper. If the edge of the mold is low, it needs to be surrounded with a piece of hard paper.

9. After shaking out large bubbles, put it in the oven, add a baking tray under the mold, add a bowl of cold water to the baking tray, and bake at 150 degrees for 60 minutes. After being out of the oven, shake the mold twice, pull up the greased paper and take it out of the mold, and place it on the drying net to cool.

Tips:
1. Don't overheat the corn oil, otherwise the stirred batter will dry easily.
2. Bake for about half an hour, pay attention to the surface color, if the color is already dark, cover with tin foil in time.
3. Remember to use the water bath method.
4. Oil paper must be filled in the mold to facilitate demoulding.