To make a small cake that doesn’t collapse, you only need to master this little trick!
Ingredients
- 2 eggs
- 48 grams cake flour
- 25 grams of corn oil
- 35 grams of water
- 30 grams of sugar
- a little lemon juice
- a little salt
- 5 Oreo cookies
Instructions
- Separate the egg white and egg yolk, mix the egg yolk and corn oil, and mix thoroughly
- Add water and stir evenly
- Sift in cake powder, cut and mix evenly
- Add a little salt and lemon juice to the egg whites, add sugar in two batches, and beat until almost hard peaks
- Take part of the egg yolk batter and mix it with the egg white, then mix the egg yolk batter and egg white thoroughly, cut and mix evenly
- Pour the batter into the 6-piece mold. When the batter reaches half of the mold, add an Oreo cookie. For convenience of portability, I used a paper mold
- Continue to pour batter onto the Oreo biscuits until the mold is eighty-nine percent full, and place in the preheated oven at 140 degrees for 25 minutes
- Remove from oven and let cool
