1. Cake ingredients are ready
2. Put instant coffee into a bowl, melt it with boiling water, and use it after cooling; if you don’t like the taste of coffee, just replace it with the same amount of cold water or milk, about 60 grams
3. Separate egg whites and egg yolks, and put the egg whites into an oil-free and water-free egg beater
4. Add 40 grams of corn oil to the egg yolk and mix well with a manual whisk
5. Add 20 grams of sugar and coffee melt and beat into a uniform egg yolk
6. Sift in the flour
7. Stir evenly in an irregular direction without dry powder particles. Lift the whisk, and the egg yolk paste can hang down smoothly in a ribbon shape. Set aside and set aside for later use.
8. Put 60 grams of white sugar into the egg white paste three times. For the first time, use an electric whisk to beat the egg whites into thick bubbles at medium speed.
9. When the egg whites are white and delicate, add about one-third of sugar and continue to beat at a medium speed
10. When the obvious lines are formed, add the remaining sugar and continue to send at a medium speed
11. When the egg white paste is in a delicate and shiny state, just lift the egg beater, and the egg white will be small and pointed; at this time, even if you use an electric egg beater, you can feel some resistance, shiny and delicate. If you continue to beat the egg whites, the egg whites will become slags. When mixed with the egg yolk paste, it is not easy to mix, and the cake will defoam during the baking process, and the texture of the cake will be very rough. Heat 150 degrees
12. Put one-third of the egg white paste into the egg yolk paste, and stir evenly from bottom to top with a silicone spatula
13. Pour the mixed batter back into the meringue bowl
14. Stir evenly from bottom to top to form a delicate and shiny cake batter
15. Pour the cake batter into an 8-inch live-bottom cake mold, scrape the surface with a spatula, lift the cake mold, and drop it down three times from a height of 20 cm to shake out the large bubbles inside the cake batter
16. Put it into the middle layer of the preheated oven and heat up and down at 150 degrees for 60 minutes; I use a Hernen oven, which has a very good sealing effect, so the temperature is also very accurate. You must adjust it according to the actual situation of your oven. Some ovens The temperature difference can be as low as 40 degrees, so do not blindly refer to the temperature given by others, but learn to use it lively
17. The cake falls back, level with the mold, and comes out of the oven. Immediately lift the mold and gently shake it a few times to shake out the excess heat inside the cake, and then buckle it upside down on the drying rack; you can also change the position during the drying process to prevent the cake skin from embedding Into the drying rack
18. After it is completely cooled, press the cake flat with both hands to remove the periphery from the mold, and then use a stripper knife at the bottom to release the cake perfectly. It can be used as a blank for butter decorating cakes.
19. It can also be eaten directly
20. Looks still very beautiful, right
Tips:1. There are different sizes of eggs, and the number of egg whites and yolks, so the amount of flour should be adjusted appropriately, mainly depending on the state of the egg yolk paste. Lift the manual egg beater, the egg yolk paste is filled in the net and can smoothly form a ribbon. Just drop it down.
2. Using instant coffee, the taste of the cake made is slightly weaker, if you use pure coffee powder, the taste will be stronger;
The baking time is adjusted according to the temper of your own oven, or you can observe the maturity of the cake from your own experience. Generally speaking, after the cake rises very high, it will fall back to the mold level, and it can be baked after keeping it for 5 minutes. If it is finished, be sure to shake it a few times, buckle it, and then release the mold after it is completely cooled.
