Cotton Cake

Cotton Cake

1. 3 egg yolks + 1 whole egg in a clean basin

2. Add milk and stir well

3. Then the corn oil is heated to form the grain, and the low-gluten flour is sieved and added to the corn oil

4. Stir well

5. Add the egg yolk batter to the low-gluten flour three times

6. Stir well and set aside

7. Take 3 egg whites and put them in a non-oil and water-free basin, add the caster sugar to the egg whites in two times

8. Beat with a whisk until it is dry and has a chicken tail shape

9. Add one-third of the meringue to the egg yolk paste and stir well

10. Pour into the egg whites and stir well

11. Pour the cake batter into the oiled mold

12. Bake in a water bath, the upper tube is 140 degrees, the lower tube is 180 degrees, the time is 40-45 minutes

13. The cotton cake tastes like cheesecake.

Tips:

I use Dongling DL-K33E electric oven