Wormwood Cake

Wormwood Cake

1. Wash the wormwood in a pot, blanch it, and remove it.

2. Add a little water and squeeze the wormwood into juice for later use.

3. Separate the egg yolk protein into an oil- and water-free bowl.

4. Heat the corn oil in a bowl for at least a little soak and turn off the heat.

5. Pour in low-gluten flour and mix well until there is no dry powder.

6. Pour in the wormwood juice and mix well.

7. Add the egg yolk and stir well.

8. Set aside the mixed batter for later use.

9. Add white sugar and 3 drops of white vinegar to the egg whites. Beat until the whisk is lifted into a small hook.

10. Take one third of the meringue and add it to the wormwood batter, and mix from bottom to top. Do not stir in circular motions to prevent defoaming.

11. Take another third of the meringue and continue to mix evenly.

12. Pour the wormwood cake batter into the meringue bowl and continue to mix evenly.

13. Place an 8-inch round greased paper under the solid base film, circle the circumference with greased paper, pour in the mixed cake batter, shake it lightly for a few times to shake out bubbles, preheat the oven in advance, heat 120 and lower heat 150.

14. Add cold water to the baking tray, put the mold in the water, and bake for 50 minutes in a water bath with a heat of 120 and a heat of 150.

15. I observed the cake on the way, and it was already very high.

16. Let the baked cake cool down, lift out the greased paper around it, turn it over to tear off the greased paper underneath.

17. Cut into pieces and serve.

18. Finished product.