Hot Noodle Cake (7 Inches)
1.
Prepare eggs, vegetable oil, sugar, and cake mix.
2.
Sift the cake flour into a container and set aside.
3.
Bring vegetable oil and 20 grams of soft white sugar to a boil over low heat and pour it into the cake mix.
4.
Use a silicone knife to mix the knife without dry powder, don't stir too much.
5.
The eggs must be separated and the egg whites must be placed in a clean container that is free of oil and water. The egg yolks are also separately placed in a container and beaten into a paste for later use.
6.
After the cake is blanched, the batter is no longer hot. Gradually pour the egg yolk liquid in several times and mix slowly.
7.
Cover the mixed cake batter with plastic wrap and set aside for later use. Let's beat the egg whites below.
8.
Use an electric whisk to beat the egg whites at high speed. When small bubbles appear, add half of the sugar, continue to beat large bubbles, and then add all the sugar. Reduce the speed of the egg beater and beat at a medium speed, the egg white will not disappear with large lines. Just lift it up and see if there is a small hook like the picture.
9.
Take an appropriate amount of egg white and pour it into the cake batter, and stir the cake batter with the drawing L technique.
10.
Do not add too much egg white each time, so that the mix will be even. Remember: the most important thing is not to mix in circles, it will defoam and directly affect the taste of the cake.
11.
Red dates are cut at home and can be cut into strips or small pieces. Add in the cake batter at the end, and the mixed cake liquid is set aside.
12.
The 7-inch chimney mold is cleaned, and the egg batter is poured carefully so as not to be stained with egg liquid. Hold it up and knock a few times to drain the air.
13.
Before baking the cake, preheat the oven to 180 degrees for 5 minutes. After preheating, bake cakes.
14.
Oven setting: up and down fire 170 degrees, time 40 minutes hot air mode, bakeware in the middle. Now the time displayed on the oven has counted down.
15.
Remember to shake the cake a few times when it is out of the oven, and then let it cool before removing the mold, and decorate it according to your personal preference.
Tips:
1. The egg white must be put in an oil-free and water-free container.
2. Master the steps in the process of egg white beating.
3. Mix the egg white and egg yolk paste, and don't make a circle. Be sure to shake the mold a few times when entering and exiting the oven.
4. This recipe is made with Changdi oven, please refer to time and temperature for other brands.
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