Foam Cake
1.
Prepare all the materials
2.
Sift the low-gluten flour and cornstarch
3.
Then use a spatula to mix well to mix the low-gluten flour and cornstarch together.
4.
Eggs (whole eggs) with sugar
5.
Insulated water is sent at high speed
6.
When you lift the whisk, you can leave a clear mark on the egg batter that does not disappear easily. If it does not reach this level, continue to beat (the whole egg is easier to beat with hot water at about 40° apart)
7.
Then, turn the whisk at a low speed to beat the side of the egg bowl. The bowl does not move, and stay in one position for about 10 seconds. Then gently turn the egg bowl counterclockwise slightly until the bubbles disappear and the egg paste is fine, uniform and shiny.
8.
Pour in the sifted starch and low flour at one time and mix well with a spatula quickly (if you want to add vanilla extract, you can add it at the same time as the flour at this step)
9.
Pour in the milk (you can also substitute the same amount of corn oil if you want a more moisturizing taste)
10.
Pour in lemon juice
11.
Mix well with a spatula. The batter at this time should be fine, filling and shiny, and the toothpick can be held upright. If the volume is reduced too much or it is very thin, it is defoaming.
12.
Pour the batter into the mold 8 minutes full (do not use the scraper and the dead batter on the edge of the egg bowl)
13.
Holding the cake mold with both hands, shake it twice on the table to shake out the big bubbles in the cake batter
14.
Put it in the preheated 180 degree oven, and bake the middle and lower layers for about 30 minutes.
15.
After baking, put on anti-scalding gloves, take out the cake and place it on the table and shake it twice.
16.
Then buckle upside down on the cooling rack to cool down.
17.
After the cake is completely cooled, use a stripping knife to remove the surroundings from the mold
18.
Then use a spatula to demould the bottom.
19.
In this way, the cake can be taken out completely.
20.
Then it succeeded
