Bye Bye Cake
by o Xiaolong o
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Separate the eggs, prepare the ingredients and weigh them, and put 5 drops of lemon juice in the egg white.
2. Add 20g of fine sugar to the egg yolk and mix well with a manual whisk.
3. Mix the milk and salad oil with a manual whisk until the oil and water are combined, add the egg yolk and mix well.
4. Sift 2/3 low-gluten flour into the egg yolk and mix well.
5. The egg yolk paste mixed for the first time is shown in the picture.
6. Sift in the remaining 1/3 of low-gluten flour and mix well.
7. Add the confectioner's sugar to the egg whites in 3 times and beat until hard foaming (10 dispenses).
8. Add 1/3 of the meringue to the egg yolk paste and stir evenly with a spatula.
9. Pour the evenly mixed batter back into the remaining meringue and stir evenly with a spatula.
10. Pour the evenly mixed cake batter into the round mold, shake 2-3 times to eliminate surface bubbles.
11. Preheat the oven at 170°C for 10 minutes, put the round mold into the bottom of the oven and heat it at 170°C, and bake it at 150°C for 12 minutes. Use a sharp knife to make a cross.
12. The cross-cut cake is shown in the picture, and then put it on the bottom of the oven and bake at 130 degrees for 60 minutes.
13. The baked cake is as shown in the picture, and the color is quite even.
