Old-fashioned Cake

Old-fashioned Cake

1. Spread tarp on the mold in advance, and add paper shells around the inner wall. The height of the paper shell should be about 3 cm higher than the mold. If your tarp is not high enough, you can add four pieces of grease paper inside as I did to avoid the cake climbing during baking. Stick it on the paper shell.

2. Sift the low-gluten flour twice and set aside.

3. Separate the egg whites and yolks, and put the egg whites directly into the mixing tank of the cook machine. It is best to use the cook machine, because the amount of 12 eggs is very large, and the normal egg beater can’t fit in, and the manual whisk cannot completely beat the egg whites of 12 eggs. .

4. For egg yolks, everyone should also look for a larger egg-beating pot.

5. Pour the corn oil into the milk pan, and heat the gas to 75-80 degrees Celsius over medium heat.

6. Pour the hot oil into the flour.

7. Stir evenly with a manual whisk.

8. Add milk and stir well.

9. Add the egg yolk and stir well.

10. The final state of the egg yolk paste is fine and smooth without particles.

11. The egg whites, lemon juice, sea salt and all the fine sugar are used to start the cook machine to send the egg whites at the highest speed.

12. Dismiss the big hook and adjust the speed at a medium speed to make a few laps to hit big bubbles.

13. This is the egg white state in the mixing tank, and it is also in the bent state. The oven is preheated up and down by 180 degrees.

14. Take one third of the egg whites into the egg yolk paste.

15. Stir evenly.

16. Pour the evenly mixed egg yolk paste into the remaining egg whites.

17. Continue to stir evenly.

18. Pour the well-stirred batter into the mold and gently shake the mold. Take another baking pan and pour it with water. The height of the water is about one centimeter into the baking pan. Put it in the penultimate level of the oven and bake in a 180 degree water bath for 70 minutes.

19. Slightly shake the mold out of the oven, and remove the paper shell and greased paper.

20. Tear the tarp around and let cool for a while, cover it with grease paper, turn the cake over, remove the tarp, and quickly turn it over to let cool.

21. Cut into pieces, with dense internal organization.

Tips:

note
1. The oil temperature should not be too high, too high will make the noodles cooked.
2. The egg whites should be tenderized, in the state of big hooks, not too hard, too hard will crack.
3. Be careful when pouring water and never pour it into the batter.
4. When the egg white and egg yolk paste are mixed, they must be mixed evenly. There should be no egg white particles, which will make the internal tissue of the cake have pores.