Old-fashioned Cake

Old-fashioned Cake

1. Weigh all materials for later use.

2. The egg white and egg yolk are separated, and the container is clean, oil-free and water-free.

3. Heat the corn oil until it emits a small amount of smoke and immediately turn off the heat.

4. Pour low-gluten flour into hot oil and stir well.

5. Pour the milk and stir well.

6. The state is very thick after adding milk and stirring evenly.

7. Add the egg yolk and stir well.

8. Stir the hot batter for later use, and preheat the oven at 180 degrees for 10 minutes.

9. Add sugar to the egg whites, and beat a few drops of white vinegar until the whisk is lifted.

10. Take one-third of the meringue until the batter is heated and stir evenly (still turning from bottom to top).

11. Take another third of the meringue to the hot batter and stir evenly.

12. Pour the hot batter into the remaining meringue and stir evenly.

13. The mixed cake batter.

14. Pour the cake batter into the mold and shake it lightly to create bubbles.

15. Pour water into the baking pan of the oven, and place the baking pan with cake batter on top (the baking pan of cake batter is 28×28, so it can't sit in the water, it just stands on it).

16. Bake in the oven for 120 minutes and 150 minutes for 60 minutes. Let cool after baking.

17. The finished product (I made the old-fashioned cake for the first time, and I still have a sense of accomplishment 😃😃).

18. This is the second one baked in a live bottom mold.

19. Finished product.