Old-fashioned Cake

Name: Old-fashioned Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Arowana low-gluten flour; 6 egg; 60g milk; 75g Corn oil; 73g Caster sugar; 100g Homemade yogurt; 1g salt; A few drops White vinegar

by Yoha Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Recently, old-fashioned cakes are very popular. The taste of this cake is soft and tender. When it is just out of the oven, you can pat it with your hand, and it trembles very attractively, just like freshly steamed egg custard. To tell the truth, the ancient taste is the traditional original taste. The method of making the cake is a combination of hot noodle chiffon cake and cheese cake. The hot noodle is used to make the flour paste and make the cake taste softer and tender. The cake has the feel of cheesecake, the taste is firmer than chiffon, and the appearance is higher. "

Ingredients

Old-fashioned Cake

1. Prepare all the materials to be used, the materials are at room temperature, and low-gluten flour is sifted in advance.

2. Put the corn oil in a milk pan and heat it over a medium-low heat until it becomes greasy.

3. Pour the sifted low-gluten flour into the corn oil and mix well with a spatula. The oil is very hot and you can see the flour bubbling.

4. Add milk and mix well, the batter becomes very thick instead.

5. Separate the egg whites and egg yolks into 2 clean containers with no oil and water, add the egg yolks and yogurt to the flour and stir well, set aside.

6. Put a few drops of white vinegar in the egg white, first use a whisk to make a coarse bubble, add fine sugar at one time, or put it in divided portions.

7. Keep beating until the egg whites can pull out the small hooks. The meringue I beat is a bit harder, and softer is better.

8. Take 1/3 of the meringue into the egg yolk paste and stir evenly with a spatula.

9. Pour the mixed batter back into the remaining meringue and continue to mix up and down evenly.

10. Lay greased paper in the mold in advance. The greased paper should be larger. It is better to be much higher than the mold. Put the cardboard outside the greased paper, pour the well-mixed batter, and shake the mold on the table a few times to produce large bubbles. .

11. The upper and lower tubes of the oven are preheated at 150 degrees. After the preheating is in place, add a layer of cold water to the baking tray and put it at the bottom of the oven. Put a baking net on the baking tray and place the mold on the baking net. Bake for 60 minutes.

12. After baking, take out the mold, quickly lift the greased paper to take out the cake, tear off the greased paper around to dissipate heat, and cut into pieces when you eat.

Tips:
1. The degree of meringue whipping is better than wet foaming.
2. When baking, the pan is not placed in water, but placed on top, so the bottom of the cake will not be wet.
3. The cardboard is used for the purpose of heat insulation, the cake will not be colored around, and it is still white, so it is not necessary. Mould: One 20*20 square baking pan, 4 pieces of cardboard with the same width as the mould.