Old-fashioned Cake
1.
Separate the egg white and egg yolk and put them into oil-free and water-free containers.
2.
Put the corn oil in the pot and burn the corn oil until it smokes and turn off the fire.
3.
Immediately pour the flour into the corn oil and mix well.
4.
Pour the milk and stir well.
5.
Pour in egg yolk and mix well.
6.
Put the mixed batter aside for later use.
7.
Add sugar, salt and a few drops of white vinegar to the egg whites.
8.
Beat with an electric whisk until you can pull out the small hook.
9.
Take 1/3 of the egg white and put it in the egg yolk paste, stir evenly.
10.
Pour the mixed egg yolks into the remaining egg whites.
11.
Stir evenly.
12.
Cover the bottom of the 8-inch mold with tin foil.
13.
Pour the mixed cake batter into the mold and vibrate twice.
14.
Put the mold into the baking tray, pour 3 cm of water into the baking tray, preheat the oven to 150 degrees, and bake for 70 minutes.
15.
Let it cool off the oven and release it from the mold.
16.
Cut into pieces, soft and delicate.
Tips:
I use an 8-inch square mold with a movable bottom. If there is no movable bottom, you can put greased paper on the mold for easy demolding.