[one of The Trial Reports of Changdi 3.5 Electric Oven] Blackcurrant Cake

[one of The Trial Reports of Changdi 3.5 Electric Oven] Blackcurrant Cake

1. 1. Prepare the materials (forgot to take pictures of orange juice)

2. Blackcurrant grapes are dry cleaned to clean the mud and sand, soaked in hot water to soften and drain the water for later use.

3. The egg yolk and egg white are separated and placed in a water- and oil-free container.

4. Beat the corn oil and orange juice until the oil and water merge.

5. Pour the orange juice, oil and water into the egg yolk, add 20 grams of sugar and beat to fuse.

6. Sift in the flour.

7. Stir thoroughly to form a paste.

8. Add 5 drops of lemon juice to the egg whites and beat them. Add the remaining white sugar in 3 times during the process of whisking the egg whites.

9. Beat the egg whites until they are very thick, and pull out the egg beater. The egg white peaks are short and straight.

10. Scoop one-third of the egg white paste into the egg yolk paste and turn it up and down.

11. Then pour the egg yolk paste into the remaining egg whites and stir up and down.

12. Line the baking tray with greased paper and sprinkle with blackcurrant raisins. (Can be prepared in advance)

13. Pour the egg batter on the baking tray and smooth it out, and shake it from top to bottom a few times to remove air bubbles.

14. Put it in a 160°C preheated oven, bake the upper and lower heat for 30 minutes in the middle layer, and then bake at 180°C for 3 minutes to make the skin dry and crispy.

15. After the cake is baked, buckle it upside down on the baking net, remove the oil paper, let it warm, and cut into small pieces before serving.

Tips:

1. If you want to make a cake roll, the egg whites should not be over-sprayed, just divide it out, otherwise the baked product will be too dry and the rolls will easily break, and my egg whites will be over-sprayed and become cake pieces.

2. The baking time and temperature depend on the performance of your own oven.