Old-fashioned Cake

Old-fashioned Cake

1. Make preparations first. Cut four small pieces of cardboard, the same length as the four sides of the mold, and surround the mold. Cover the mold with greased paper.

2. Separate the egg whites and egg yolks and set aside for later use. The egg whites must be oil-free and water-free. Preheat the oven 140 degrees in advance.

3. Heat corn oil in a microwave oven for 1 minute, or heat it in a small milk pot on low heat until there is a noticeable shredded oil.

4. Pour the heated corn oil into an egg-beating basin and sift into the low flour.

5. Use a spatula to stir until the flour has no particles and the stirred batter is fluid.

6. Pour the milk and continue to stir.

7. The stirred batter is a bit like tofu residue.

8. Add the egg yolk, draw a zigzag, and mix gently. Don't stir in a circular motion (it will stir the batter and make the cake less fluffy)

9. The beaten egg yolk paste is smooth and shiny.

10. Add 1/3 of the fine granulated sugar to the egg whites, and the electric egg beater will first beat them into fish-eye bubbles at high speed.

11. Then add 1/3 of the fine sugar. Then beat at medium speed until there are obvious lines, then add 1/3 fine sugar. Finally, adjust at a low speed to a state where the hook can be pulled out of wet foam.

12. Take one third of the meringue and add it to the egg yolk paste.

13. Use the J-shaped cutting and mixing technique to stir evenly.

14. Pour the remaining meringue and stir evenly. The technique must be light, not defoaming.

15. This is the mixed batter

16. Pour the stirred batter slowly from 20cm into the mold, shake it gently twice to eliminate the big bubbles in the batter. Scrape the surface with a scraper.

17. Take another larger baking pan and fill it with cold water and place it on the bottom of the oven. Then put the mold on top of the water in the bakeware. Oven 140 degrees, 70 minutes.

18. Always take a look after baking for 50 minutes. If the coloring is enough, cover it with tin foil to prevent the surface from sticking off. After baking, take out the cake. Remove the paper shell, lift the greased paper by hand and put the cake on the baking net, tear off the greased paper on the side to let cool. After the cake is cold, tear the oil paper off the bottom, cut into pieces with a knife, and you can eat it.

Tips:

1. Try not to use live bottom molds. Because it is a water bath method, the live bottom molds will get water, causing the cake to be wet and the cake will not taste good. If you must use a movable bottom mold, wrap the bottom with tin foil to prevent water from entering.
2. The cardboard will not catch fire when entering the oven, please rest assured to use it. The cardboard pad prevents the edge of the cake from being colored and also helps the cake to climb.
3. The temperature and time should be adjusted according to your own oven.
4. After the baked cake is out of the oven, shake it a few times to prevent it from collapsing. This cake does not need to be reversed.
5. The cracking of the cake after baking is because the egg white is hard, and it shrinks because the egg white is soft.