This Butt Shaking Cake is super soft,yummmm and extra delicious.Try it out
Ingredients
- 60 grams of low-gluten flour
- 45 grams of corn oil
- 50 grams of caster sugar
- 50 grams of milk
- 5 eggs
- 2 cheese slices
- appropriate amount of lemon juice
Instructions
- Separate egg yolks and egg whites and set aside. Egg yolks: 4 yolks + 1 whole egg; egg whites: 4.
- Sift low-gluten flour, pour in hot oil and stir evenly; then add milk and egg yolk liquid, stir evenly each time before adding.
- Add a few drops of lemon juice to the egg whites, add the sugar in 3 batches and beat until it forms an inverted triangle.
- Pour 1/3 of the egg yolk liquid into the meringue and mix evenly, then pour all of it into the meringue and mix evenly.
- Put oil-absorbing paper in the mold, pour 2/3 of the egg white and egg yolk paste into the mold, add 2 cheese slices, pour in the remaining cake liquid, and shake out small bubbles.
- Put it in the oven and preheat it to 180 degrees for 10 minutes. Add cold water to the baking pan. Bake at 150 degrees for 60 minutes and it’s done!
