Step 1:Egg White Foam (1)
Put 5 egg white in the larger tray, and use the electric egg beater to beat them until foamy.
Step 2:Egg White Foam (2)
Add the 1.8 oz sugar in 3 additions, and beat until stiff peaks form.
Step 3:Egg Yolks Paste (1)
Put 5 egg yolks and 1 oz fine sugar in the smaller tray and beat them via manual egg beater until the color becomes lighter.
Step 4:Egg Yolks Paste (2)
Add 1.7 oz vegetable oil and 50ml milk while stirring.
Step 5:Egg Yolks Paste (3)
Sieve 3.2oz low-gluten flour into the egg york, and slowly stir them to smooth and without granules.
Step 6:Mix the Egg White Foam and Egg Yolks Paste
Add the Egg White Foam into the Egg Yolks Paste in 3 additions. Pay attention: You need to mix the Egg White Foam and Egg Yolks Paste evenly with squeegee every addition.
Step 7:Put the Batter into Cake Mold
Pour the batter into the 8-inch round cake mold and gently rub it on the table for a few moments to shake out the large bubbles in the cake paste.
Step 8:Cake Make
Preheat the oven for 10 minutes, put the cake in the middle of the preheated oven, top and bottom heat, 338°F, 40 minutes.
Step 9:Take out the Cake
40 minutes later, when the cake is roasted,immediately take out it with a heat-resistant glove, rub it on the table for a few moments, and flip it down on the grill. After the cake is completely cooled, demoulde it.
Step 10:Enjoy your cake made by yourself!
Mother's Day is coming, will my tutorial help you to cook for mom? If so, please vote for me!!!
- Two stainless steel trays for egg-beating (a slightly larger one for beating egg white, and a smaller one for beating the egg yolk)
- Egg splitter: to separate egg white and egg yolk
- Flour Sieve: to sieve small flour particles in the flour
- Electronic weighing
- Measuring cup
- 8 inch round cake mold
- Manual egg beater and electric egg beater
- Squeegee: to turn over the egg yolk batter
- Eggs: 5
- Low-gluten flour: 3.2 oz
- Fine sugar: 2.8 oz (1.8 oz added to egg white, 1oz added to egg yolk)
- Milk: 1.7 oz
- Vegetable Oil: 1.7 oz
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