Old-fashioned Cake
1.
Prepare all kinds of ingredients. Preheat the oven and heat it up and down to 170 degrees for 10 minutes.
2.
Heat the vegetable oil with a low heat to about 65 degrees, sift in the sieved low-gluten flour, and stir until it is shiny and delicate.
3.
Continue to mix well after adding milk.
4.
Put the egg whites and egg yolks of 6 eggs into a clean, water- and oil-free basin, and put the egg whites aside for later use.
5.
Add the egg yolk and 1 whole egg to the batter and stir well.
6.
Lay the inside of the movable bottom mold with greased paper, and wrap the outside with foil in two layers to avoid water leakage during the water bath.
7.
Mix the confectioner's sugar and salt, and add it in two portions when whisking the egg whites.
8.
Dispense the meringue to soft peaks.
9.
Take half of the meringue and add it to the egg yolk paste and mix well
10.
Then gently mix the rest until it is delicate
11.
Pour the cake batter into the mold and shake it twice to get the bubbles
12.
Put the square mold into a square plate poured with water (1-2 cm deep), put it in the oven, and bake at 170 degrees for about 60 minutes. If the oven is relatively small and the surface color is too fast, you can cover the surface with tin foil.
13.
After baking, take it out, lift the greased paper and release it, and then tear off the greased paper.
14.
Let it cool for a while, cut into a slice, the tissue is dense and elastic, and it is delicious. To cut with a sharp knife, the effect is more beautiful.
Tips:
After the finished cake is allowed to cool, it should be sealed and refrigerated for 3.4 days. It can be eaten directly or used as a cake base for birthday cakes, and it can be held in layers.
