Microwave Corn Cake

Microwave Corn Cake

1. The egg white and egg yolk are separated and put into two containers respectively.

2. Use a whisk to beat the egg yolks first. The utensils must be water-free and oil-free. Add a tablespoon of honey.

3. Whip evenly, it feels light yellow and heavy (see the color faded), so stop beating.

4. Pour the corn flour into the beaten egg yolk.

5. Mix the egg mixture and corn flour well

6. Next, whip the egg whites, add 1/4 teaspoon of salt to the container, which will help the egg whites to be beaten. When there are a lot of bubbles (about 1 minute), add a spoonful of white sugar and continue to beat.

7. When it is slightly thickened, add another spoonful of white sugar. Add a few drops of white vinegar.

8. Whipped egg whites. Turn the mouth of the bowl down and the egg whites will not fall off.

9. Pour the whipped egg whites into the egg yolk mixture twice and mix well from top to bottom.

10. Mixed cake liquid.

11. Prepare several utensils and apply cooking oil separately to facilitate demoulding.

12. Put the cake liquid into the box, not too full. Carefully put it in the microwave and place it on the microwave turntable. After 1 minute of high heat, go and look around; continue to high heat for 1 minute and poke with a toothpick. If there is no liquid, it will be OK.