Cornmeal Steamed Salty Cake
1.
Separate the egg whites and yolks (forgot to take photos) and put them in two clean basins;
2.
Mix oil, water, salt and 5 grams of sugar, use a manual whisk to beat evenly, add egg yolk and continue to beat evenly;
3.
Sift in the corn flour and mix well with a rubber spatula until there are no particles;
4.
Use an electric whisk for the egg whites, add a few drops of lemon juice, add 15 grams of sugar in two times, and beat until hard foaming;
5.
Add 1/3 of the beaten egg yolk to the egg yolk paste, and stir evenly; at the same time, put enough water in the steamer and turn on the fire until the steamer gets steamed;
6.
Pour all the egg yolk paste into the egg whites and continue to mix evenly;
7.
Put the evenly mixed cake batter into the mold and wrap it with plastic wrap (to prevent water vapor from dripping into the cake); wait until the steamer is steamed into the pot and steam for 50 minutes. Turn off the heat immediately, turn it over, let it cool on the grid, demould, cut, and eat!
Tips:
1. The original recipe is a sweet cake with 20 grams of egg yolk and 80 grams of egg white. No salt.
2. The mold can be our own 8-inch round cake mold (the amount of formula is suitable for 8-inch mold);
3. The amount of water in the steamer should be enough at one time. Do not add water in the middle of the steaming process, otherwise the cake will collapse.
4. It is normal for some shrinkage after being out of the pan. The important thing is to invert immediately (same as Chiffon cake) until it is completely cooled before demoulding.
