Old-fashioned Water-free and Oil-free Cake

Old-fashioned Water-free and Oil-free Cake

1. I weighed the four eggs more than 40 grams each and more than 50 grams each! Stir with a whisk!

2. Stir well and add 85 grams of sugar to the high-speed gear to send

3. After sending it to white, lower the gear and continue sending it until the scratches do not disappear easily!

4. Add the flour, use a flat spatula from the bottom on the right to the top on the left, then flip, repeat until the flour and egg mixture are evenly mixed!

5. Pour the adjusted paste into the mold, and then I took a look at the mold usage. The reason why I didn't have a mold is because it's better to have a hard mold outside! Not next time!

6. Preheat the oven in advance, put the batter into the oven in 180°C up and down cycle mode, 25 minutes, I forgot to bake it for 30 minutes, the color is good, I like it!

7. You don’t have to go out to buy anymore, you can make your own cakes! One pass Belden, everything is fine, dried fruits can be added at will! Variety! There is really nothing left at home today, just some black sesame seeds, haha! The previous recipe was missing an important step, so hurry up and reissue it! I apologize!

Tips:

I haven't sifted the flour, I don't think it is necessary!