Carrot Cake
1.
Prepare materials
2.
Separate the egg white and the yolk, add 30 grams of sugar to the egg white
3.
Carrot juice, egg yolk, 10 grams of sugar, corn oil and stir well
4.
Stir the egg yolk liquid into the flour and mix well
5.
Stir into egg yolk paste
6.
Beat the egg whites to dry foaming
7.
Take about one-third of the egg white and put it in the egg yolk paste
8.
Stir well
9.
Put the egg yolk paste into the egg white
10.
Stir well
11.
Pour into the mold, sprinkle the seeds
12.
Put it in the middle and lower level of the oven at 130 degrees for about 25 minutes
13.
Take it out and let it cool on the grill
Tips:
This recipe has more flour so that it doesn’t collapse after baking.