Old-fashioned Cake

Name: Old-fashioned Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 egg; 75g Low-gluten flour; 70g milk; 50g Corn oil; 60g Caster sugar; Some Cooking oil

by Pomegranate tree 2008

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Old-fashioned cakes, also called ancient cakes, cotton cakes, yoga cakes, etc. You will know how soft this cake is by listening to these names. It is also very different from chiffon cakes in the processing of flour. Old-fashioned cakes use hot oil, and then use hot oil to blanch the cake flour, so that the cake made is as soft as it is. The noodles are the same, and the cake body is super delicate and full of toughness.
To bake a cake in an oven, pay attention to the temperature and time. When using gas to bake a cake, pay attention to the size of the fire. The whole process should be low fire and slow baking. And using gas to bake can save time than an oven. Many minutes, but this gas cake pan can be eaten in more than 10 minutes. In contrast, it not only does not get angry, but also saves time. Let’s take a look at this old-fashioned cake on gas. . "

Ingredients

Old-fashioned Cake

1. Prepare the ingredients you need and weigh them accurately.

2. Separate the egg whites and yolks of 5 eggs, put them in two clean basins without water and oil, and break the other egg into the yolk.

3. Add milk to the egg yolk and stir well.

4. Add corn oil to a small pot and heat until the corn oil appears lines and turn off the heat.

5. Sift in low-gluten flour, mark Z-shape and mix well.

6. Add them to the egg yolk paste in batches and stir evenly until the egg yolk paste is smooth and fluid.

7. The egg whites are first beaten with an electric whisk until the fish eyes are soaked, and then the fine sugar is added in three times, and the beaten continues.

8. Dispense until hard foaming, that is, until small sharp corners appear.

9. Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly.

10. Then pour the mixed egg yolk paste into the remaining egg whites and stir evenly.

11. Dip a brush with an appropriate amount of corn oil, brush the 10-hole cake pan with a thin layer of oil, and preheat it.

12. Pour the cake batter into the cake mold to fill the mold.

13. Then cover the lid and heat it slowly over a low fire for about 6 or 7 minutes to determine whether the cake is cooked. You can use a toothpick to tie the cake and then pull it out. If the toothpick is clean, it means the cake is cooked. Pour out the cake and let it cool before serving.

Tips:
1. This cake is very soft, because the hot surface method is used to make the cake batter, which increases the flexibility and elasticity of the cake.
2. The recipe of this cake is very similar to Chiffon cake, but the liquid content is more and it is easy to defoam, so pay attention to the technique and speed of mixing the batter.
3. The size of the gas is different, so the specific time will be different. The specific time depends on the actual situation, pay attention to observation.