Ancient Cake

Ancient Cake

by Eva Xiaojia's Kitchen

5.0 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

The old-fashioned cake is actually a chiffon cake, using the hot surface method + water bath method, so the cake texture is more dense, the taste is delicate and soft, just like eating cheesecake!
The meringue of the ancient cake can be sent to the wet foaming state. The fine sugar is generally added in 3 times: start with a low-medium speed until there is thick foam and then add the first fine sugar; turn to medium and high speed until the bubbles are fine and then add the second fine sugar; continue to use medium and high speed until the egg whites When the frost has lines, add the third sugar, and then use the medium and low speed to finish it to a wet foaming state. The meringue is delicate and shiny, and the big hook can be pulled up by lifting the egg beater. "

Ingredients

Ancient Cake

1. Prepare the materials used.

Ancient Cake recipe

2. Prepare a baking tray, put greased paper on the bottom and all sides, and add a piece of cardboard on each side.

Ancient Cake recipe

3. To make egg yolk paste: heat the corn oil until it bubbling slightly around, then sift into the mixed powder, and stir until there is no dry powder.

Ancient Cake recipe

4. Add milk, stir to mix and blend evenly,

Ancient Cake recipe

5. Add egg yolks in portions and mix evenly and smoothly.

Ancient Cake recipe

6. Whipping the meringue: add the egg whites and appropriate amount of lemon juice into the mixing bucket of the cook machine, select the whistling function, turn on the 4th gear to beat until thick foaming, then add the fine sugar in 3 times, and use the 8th gear to beat the meringue to the wet foaming state. Just pull up the long corner.

Ancient Cake recipe

7. Mix the batter: first take one-third of the meringue and add it to the egg yolk batter, cut and mix evenly, pour the batter into the remaining meringue, and quickly mix evenly with the cutting and mixing method.

Ancient Cake recipe

8. Pour the batter from a high place into the baking pan, smooth it and shake out large bubbles.

Ancient Cake recipe

9. Preheat the blast oven at 130 degrees in advance. Take the deep baking pan and put it in the middle and lower baking net, pour water into the cake mold, and bake for about 30 minutes. (Using temperature of conventional oven is 140-150 degrees, 70 minutes), you can leave a message if you don’t know the temperature~

Ancient Cake recipe

10. Turn the temperature to 110 degrees and continue to bake for 40 minutes, the surface color is very beautiful.

Ancient Cake recipe

11. After baking, the cake does not need to be out of the oven immediately. It can be placed for a few minutes before taking it out without upside-down. After a while, the cake will be taken out of the mold with the aid of greased paper, and placed on the grid.

Ancient Cake recipe

Tips:

1. The size of the deep baking pan is: 28*28*6cm. Put cardboard on the sides of the baking tray, which is conducive to the climbing and shaping of the cake and prevents the surroundings from being too darkly colored.
2. The baking temperature and time are for reference only, please adjust appropriately according to the temperature performance of each oven. If you don't understand, you can private me.

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