This cake recipe is really great~Made using the hot noodle method, which makes the texture more moist and delicious!!!
Ingredients
- Vegetable oil 60g
- Low gluten flour 100g
- Corn flour 20g
- Ice milk 100g
- 6 egg yolks
- 6 egg whites
- 90g sugar
- 5g lemon juice
Instructions
- Preheat the oven to 150 degrees C
- Separate egg yolk and white.
- Sift low-gluten flour and corn flour and set aside.
- Heat vegetable oil over low heat until texture appears.
- Pour the vegetable oil into the flour and mix well.
- Add ice milk and mix well.
- Then add egg yolk and mix well to form egg yolk paste.
- Add a little lemon juice to the egg whites.
- Add the sugar in three batches.
- Beat at low speed until coarse foam, then add 1/3 sugar.
- When the foam becomes less, add the second sugar.
- Change to medium speed and beat.
- When the foam becomes more delicate, add the last sugar.
- Continue to beat on medium or medium-high speed.
- At the end, you can lower the speed and slowly check the status of the meringue.
- Beat until the meringue is shiny, slightly wet and slightly dry, giving the appearance of small hooks.
- First add 1/3 of the meringue into the egg yolk batter.Use a push-pull scraper to mix well.The front and back push and pull method is less likely to defoaming.
- Add the remaining meringue and continue mixing.
- Pour the batter into the mold, knock out any air bubbles, and mix evenly with a fork in circles.
- Bake at 150 degrees for 15 minutes until a crust forms on the surface.
- After taking it out, use a knife to lightly draw the line.
- Bake at 160 degrees for another 45 minutes.
- After taking it out of the oven, take it out of the heat and turn it upside down until cool.
- Use a spatula to scrape around or remove the mold with your bare hands.The way to unmould with bare hands is to slowly press down the sides of the cake and push the cake out.
- Then turn the bottom of the cake in the same circle and push it out of the mold.
