Old-fashioned Cake
1.
Separate the egg whites from the yolks of 5 of the eggs, put them in two clean basins with no water and oil, and break the other egg into the yolk.
2.
Add milk to the egg yolk and stir well,
3.
Add corn oil to a small pot and heat it until the corn oil appears lines and turn off the heat.
4.
Sift in low-gluten flour, draw a Z-shape and stir evenly,
5.
Add them to the egg yolk paste in batches and mix well until the egg yolk paste is smooth and fluid
6.
The egg whites are first beaten with an electric whisk until the fish eyes are soaked, then add the fine sugar in three portions, and continue to beat.
7.
Stir until hard foaming, that is, until small sharp corners appear,
8.
Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly,
9.
Then pour the mixed egg yolk paste into the remaining egg whites and stir evenly,
10.
Dip a brush with an appropriate amount of corn oil, brush a thin layer of oil on the 10-hole cake pan, and preheat it.
11.
Pour the cake batter into the cake mold to fill the mold,
12.
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 noodle 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.
