Changed into A Trick, Flattering--【almond Cake】
1.
Prepare the raw materials, sift the low-gluten flour twice and set aside;
2.
Beat the eggs in insulated water until thickly soaked;
3.
Put the sugar in one time;
4.
Beat at low speed and then at high speed until the egg beater is lifted up and the egg liquid will not drip. (You can also insert a toothpick into it, it won’t fall, that’s it);
5.
.Pour in corn oil and continue to beat evenly;
6.
Add the sieved low powder in 3 times, gently stir evenly with a spatula, without making a circle, to avoid defoaming;
7.
The mixed cake batter is very delicate and fluffy;
8.
Put the cake batter into a paper cup, 80% full, put it on the baking tray, pick up the baking tray and shake it twice to shake off large bubbles, and preheat the oven at 180 degrees for 5 minutes;
9.
Sprinkle some almond slices on top;
10.
Put it in the oven, 180 degrees, upper and lower fire, middle and lower, 25 minutes;
11.
The baked cake is ready to eat! ! (The cake batter is too full, the hair rises so high)
Tips:
1. Don't stir the cake batter in circles to avoid defoaming and the cake is not soft;
2. The power of each oven is different, please adjust the temperature of the oven as appropriate.
