Almond cake
By VicentaLakin
This apricot cake, which is still a sponge cake square, has two proteins added to the egg. It's got some apricots, it's got to be pretty, because it's got to be delivered, not bald, in a paper cup, easy to get
Recipe Recommendations
- eggs of 4
- egg white of 2
- low powder 140 grams
- almond slices appropriate amount
- paper cup of 14
- white sugar 90 grams
- corn oil 30 grams
- sweetening
- baking
- an hour
- simple
Steps for Almond cake
1
Preparation of raw materials, low-banded flour for double screening
2
(b) Egg insulation water up to thick bubbles
3
One-time placement of sugar
4
Low speed and high speed until the egg is lifted and the egg fluid does not drop. (or a toothpick can be inserted, it won't fall, it's fine)
5
...influencing corn oil and continuing evenly to stir up
6
(b) Three rounds of sifting powder were added, with a shaving knife, which was smooth and smoothed, without entanglement and avoiding bubbles
7
I'm sorry, I'm sorry
8
The cake is put in a cup, full of eight points, placed on the grill, with the oven stunned twice, the bubbles out and the oven preheated 180 degrees and 5 minutes
9
It's full of almonds
10
Put it in the oven, 180 degrees, up and down, in the lower middle, 25 minutes
11
The baked cake is ready to eatAlmond cake Make Tips
1. Do not stir the cake batter in circles to avoid deflating it, otherwise the cake will not be fluffy.
2. Oven power varies, please adjust the temperature accordingly.