Bling Bling Diamond Cake

Bling Bling Diamond Cake

1. Prepare the required ingredients.

2. Coat the mold with oil and sprinkle with flour to prevent sticking, set aside.

3. Put eggs and caster sugar in a bowl.

4. Use an electric whisk at high speed until the whisk is lifted and the figure-eight pattern does not disappear immediately, as shown in the figure. (You can put the egg beater into the hot water, and the insulated water will be sent).

5. Preheat the oven to 150°. Sift the flour into the whipped egg yolk paste 3 times, and mix up and down evenly. (Do not pour the flour all at once, otherwise it will not be easy to mix and will easily lead to defoaming)

6. Mix water and vegetable oil, scoop a small spoonful of batter, and mix well. (This is to avoid pouring directly into the batter, causing the batter to defoam).

7. Pour the mixture of water and vegetable oil into the batter and stir evenly.

8. Pour the cake batter into the mold and shake it lightly to produce small bubbles.

9. Put the mold into the preheated oven, the middle level, 150°, 20 minutes, the cake puffs and shrinks slightly, the surface is colored, it is ready, you can also insert a toothpick into the cake, the extracted toothpick has no cake on it Paste means cooked. (The temperature is just a reference, there will be a temperature difference between the ovens, so you should adjust it according to the temperature of your own oven).

Tips:

Tips:
1. It takes more time to beat the egg yolks than the egg whites. You can put the egg beater into hot water and heat it with insulated water, which is easier to beat.
2. When adding flour, do not pour the flour all at once, otherwise it will not be easy to mix, and it will easily lead to defoaming, so add it in batches.
3. If you pour vegetable oil and water directly into the batter, because the state is different, it may easily lead to defoaming, so first scoop a spoonful of the batter to mix with it, and then pour it in. This can avoid being poured directly into the batter, which will cause the batter to disappear. bubble.
4. There are two ways to judge whether the cake is cooked or not. One is that the cake is puffed up and then slightly retracted, and the surface is colored. Second, you can also insert a toothpick into the cake. The toothpick that is pulled out has no cake paste on it, which means it is cooked.
5. The baking temperature is only a reference, there will be a temperature difference between the ovens, so you should adjust it according to the temperature of your own oven.