Vanilla Magic Cake
1.
Add soft white sugar to the egg yolk and beat with a whisk until the color turns white
2.
Split the vanilla pod from it, take out the vanilla seeds, pour into the egg yolk and stir evenly
3.
Melt the unsalted butter in water and pour it into the egg yolk
4.
Sift low-gluten flour into the egg yolk liquid, cut and mix evenly, don't over-mix
5.
Even after adding all the milk
6.
Stir into a paste for later use
7.
The egg whites are taken out of the refrigerator compartment and added three times with soft white sugar to beat until hard foaming and the front end can be pulled out of the inverted triangle
8.
Take a half of the beaten meringue and add it to the spare egg yolk paste and mix well
9.
Then add the remaining meringue and mix evenly
10.
Pour into a mold with oiled paper, shake the mold a little to remove bubbles, preheat the oven at 150 degrees, bake for 50 minutes, prepare and cut into pieces.
Tips:
1 In order to prevent the low-gluten flour from becoming vigorous, so long as the flour particles are not visible when mixing.
2 The flavor of vanilla pods is more mellow than vanilla extract, but if not, vanilla extract can be used instead.
3 It is best to put the egg whites in the refrigerator for a while before being sent, so that it will be easier to send.
4 Mix the meringue with the egg yolk paste quickly after the meringue is beaten to avoid defoaming the meringue.
5 Hatch 0328's suggestion is not to use small molds so that the cake will not be easy to layer after baking.
6 This cake has a unique flavor when eaten hot or refrigerated.