Magic Cake
1.
Prepare the ingredients, separate the egg yolk and egg white, and put the egg white in a water-free and oil-free basin for later use.
2.
Whisk the egg yolk and white sugar with a hand-held electric whisk at medium speed until the egg yolk is slightly whitish.
3.
Add corn oil in 5-6 times and mix well. Stir well each time before adding the next time.
4.
Stir evenly.
5.
Sift and add low-gluten flour, draw z-shape and mix well.
6.
Stir evenly.
7.
Add the milk in 5 to 6 times, and stir evenly in the same Z-shape, and add the next time after stirring each time.
8.
It is a smooth, particle-free liquid in a well-mixed state.
9.
Add lemon juice to the egg white, add white sugar in three times and beat with a hand-held electric whisk at low speed until the egg beater lifts the egg white not easy to fall and assumes a small curved tip.
10.
Put the egg whites in the egg yolk paste and mix 5-6 times, without mixing too evenly. (Preheat the oven, 150 degrees up and down).
11.
Lay a layer of oiled paper on a 6-inch round mold and put blueberries on the bottom.
12.
Slowly pour the cake batter into the mold and scrape the surface smoothly.
13.
Put it in the middle of the oven and bake for about 55 minutes.
14.
Just let it out and let cool
15.
Cut open and take a look
16.
Finished picture
17.
Finished picture
18.
Finished picture
19.
Let's eat
Tips:
The oven is different, the temperature and baking time are adjusted according to your own oven. Don't bake at too high a temperature, the middle tart layer will appear after baking at low temperature for a long time.
Blueberries can be replaced with other berries you like, or you can leave nothing.
Keep it tightly sealed, don’t refrigerate the cake, it will affect the taste.
