Crispy Cake

Crispy Cake

1. Separate egg white and egg yolk (the egg white container must not contain water)

2. Stir water, salad oil, and one-third of powdered sugar to melt, then add egg yolk and mix well. Sift the low-gluten powder and slowly add and mix well. (Remember to stir in one direction, not for too long)

3. Add egg whites with tartar powder to make coarse foam, add two-thirds of powdered sugar and beat until neutral foaming

4. Mix the egg white part and the egg yolk part together, just stir in one direction, not too long

5. Preheat the baking pan in advance and brush the oil, pour the batter into the mold and sprinkle with sesame seeds (you can put your favorite, such as raisins, walnuts, almonds, etc.)

6. The 170° test is released in 25 minutes

7. After the oven is out, shake it lightly and you can start eating

8. Crispy cake complete

Tips:

There are two important links:
1. The egg white container should be clean, without water.
2. The mixing process should be in one direction, and the egg white part should be sent into a linear shape.
Powdered sugar is used for both egg white and egg yolk.
This kind of cake is simple to make, it tastes very crisp on the surface, soft and elastic on the inside, very delicious. Friends who like it, pay attention!
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