Egg dividing grape cake

Although I don't make many varieties of cakes, every time I make it is an attempt to see which methods are easier and more convenient to make cakes more delicious. Today, I tried another egg dividing method, which means that the egg yolks and egg whites are beaten separately, then mixed with each other, and finally added flour and mixed well. Because beating eggs separately, the bubbles of egg whites can be more stable and are not easy to foam. Therefore, the cake made by the egg dividing method has some hardness, no moisture, and is not easy to retract in cold weather. It can be made into cakes of various shapes. Its expansion is very good, but the texture is a bit rough, and it is not as delicate as whole egg sponge and Qifeng cakes.

Recipe Recommendations

low-gluten flour 100 grams
large eggs of 4
raisins a little
white granulated sugar 60 grams
refined oil 30 grams
white vinegar few drops

sweetening
roast
an hour
senior

Steps for Egg dividing grape cake

Prepare ingredients.

Separate the egg whites and egg yolks, and place the egg whites and egg yolks into a clean basin without water and oil.

Directly add egg yolks to 1/4 of white sugar, beat with a manual blender until the sugar melts, add refined oil, and continue to stir well (no need to beat).

In the egg white, first pour white vinegar, add white sugar in three times, and stir with an electric egg beater until a hard foam.

Then pour the egg yolk liquid into the beaten meringue, beat at low speed with an electric egg beater, and mix well.

Then sieve the low-gluten flour with a mesh and sieve it into the egg paste.

Use a rubber spatula to stir evenly to make cake paste.

Spread some oil (preferably oil paper) on the oven tray and pour in the cake batter.

Sprinkle with washed and drained raisins.

Preheat the oven at 180 degrees and bake the middle layer at 180 degrees for 25 minutes until the surface is slightly colored.

Turn the cake upside down, cool it, and cut it into pieces.