The 6 inch ancient cake

The 6-inch ancient cake 


The bottom surface is flat and has no dents, and the internal structure is fine and dense. It makes a rustling sound when broken open. It tastes moist but not dry. It’s so delicious!


  • egg 3
  • All purpose flour 60g
  • milk 55g
  • Corn oil 40g
  • lemon juice 5 drops
  • fine sugar 45g


  1. Sift the flour into a dry basin in advance. Heat the corn oil to about 75 degrees and remove from the fire. Immediately pour into the flour and stir quickly with an egg beater.
  2. When the temperature drops to warm, add milk and mix well. Add three egg yolks and mix until smooth, with no dry powder or particles. The egg yolk paste is ready and set aside.
  3. Next, process the egg whites. Beat three egg whites into a dry basin, add lemon juice, and beat with an electric egg beater until it is wet and dry. Add fine sugar in three stages.
  4. Add one-third of the meringue to the egg yolk batter and mix evenly. Pour all the meringue back into the remaining meringue. Mix evenly using the same technique. The cake batter is completed.
  5. Pour into a six-inch chiffon cake mold. Wrap tin foil around the mold to avoid water ingress and knock out air bubbles. Squeeze out a grid pattern on the surface, and sift a layer of coconut powder on top.
  6. Preheat the oven in advance. When preheating, add water to the bottom baking pan, heat the top and bottom to 150 degrees, bake the middle and bottom layers for 60 minutes.
  7. As the baking time increases, the cake begins to expand and heal.
  8. After the baked cake is out of the oven, remove the tin foil to dissipate the heat. Place it on a wire rack to cool. No need to invert it. The cake will shrink a little, which is normal.