Old-fashioned Cake
1.
Preparation: * Cover the bottom and sides of the mold with greased paper. *The egg white and egg yolk should be placed in two containers separately, and the egg white container must be oil-free and water-free. *Preheat the oven at 150°C.
2.
Pour the salad oil into the milk pan and heat it to 80°C away from the fire. If there is no temperature measuring gun, check the heating until the oil has lines and leave the fire immediately.
3.
Pour the oil into a clean container, add the sifted low-gluten flour, and stir until there are no particles.
4.
Pour the milk and stir well.
5.
Add egg yolk and stir until the batter is smooth and shiny, and set aside.
6.
Add salt and lemon juice to the egg whites, add sugar in three times and beat until moist foaming. (That is, when you lift the whisk, the egg whites are in the shape of a hook.)
7.
Take one-third of the beaten egg whites and add them to the egg yolk batter, stir evenly with a rubber spatula; then pour all the egg yolks into the remaining egg whites and stir evenly.
8.
Pour the stirred batter into the mold, smooth the surface and shake it twice to produce large bubbles. If there are air bubbles on the surface, use a bamboo stick to scratch it, so as to avoid large holes in the baked cake.
9.
To bake the cake in a water bath, place a baking tray on the bottom of the oven, and add 3cm high cold water to the baking tray; put a baking net on the top layer of the baking tray, and put the mold on the baking net; the oven is heated at 150℃, and bake about 60 ~70 minutes or so. (The time and temperature are adjusted according to the mold, the quantity and the temper of the oven)
10.
A thin bamboo stick can be inserted before the cake is baked. If there is no stickiness, it means the cake is cooked. Bake out, shake the plate, and shake out the heat to prevent the cake from shrinking. Take the cake out of the mold, tear off the oily paper around it, and place it on a wire rack to cool.
11.
The cake is better to eat after refrigerating, the texture is fine and soft, the taste is tender and smooth, the egg is rich, and it is delicious!
Tips:
1. The egg whites only need to be blown to wet foaming. If it is too dry, it will taste more wood and easy to crack.
2. Shaking the mold is to pick up the mold with both hands, let go at a height of 10-15cm from the countertop, and let the mold fall naturally, which can shake out the big bubbles in the batter and prevent the baked cake from having large holes; it can also shake out the rigidity. The heat in the baked cake prevents the cake from shrinking. Don't use force, just lightly shake 2 or 3 times.
3. If the surface of the cake is already colored during the baking process, you can cover it with a piece of tin foil to insulate it to prevent the cake from overly colored. Or, if the upper and lower fires can be set separately, you can also lower the upper heat by 10-20°C after the surface of the cake is colored and continue to bake, so there is no need to cover the tin foil.
