Water-free and Oil-free Cake

Water-free and Oil-free Cake

1. Weigh the flour, sugar, and eggs in an anhydrous and oil-free basin for later use.

2. Spread a small amount of flax oil on the baking tray (you can also leave it unoiled).

3. Add a drop of sugar to the egg! The whisk is adjusted from low speed to high speed until it can be used (first use low speed to beat the eggs evenly, adjust to medium speed when it is thick, and then adjust high speed when it is fine).

4. The effect achieved is to lift up the egg beater and draw a figure of 8 when it is not easy to disappear, just do it! (This style of play makes it easy to defoam when noodles are mixed, so try to beat them for a while).

5. Sift the flour into the egg batter twice! Just use the up and down method to mix well (as fast as possible, easy to defoam).

6. Pour into the greased cake mold! Lift the mold and shake it on the chopping board a few times! Shake out large bubbles (five eggs, baked in two molds, because I don't want to bake a cake that is too thick).

7. Finally, sprinkle some black sesame seeds and chocolate pins into the oven (the temperature of my oven is 120 up and down, preheated for 15 minutes in advance).

8. Bake it for 30 minutes.

9. Take it out after baking and buckle it upside down on the drying rack. After the cake is completely cooled and dry, you can remove the mold.

10. If it is not easy to demold, use the demoulding mold to draw a circle! That's it.

11. The bottom of the cake.

12. Turn it over and that's it 😄.

13. Cut into pieces of the size you want.

14. Finished product.

15. Finished product.