Mickey Cake
Of course, if you buy a new cake mold, you have to try it!
Recipe Recommendations
- eggs of 4
- low-gluten flour 150 grams
- self-raising flour 5 grams
- raisins appropriate amount
- white granulated sugar appropriate amount
- vinegar 2 to 3 drops
- milk fragrance
- baking
- half an hour
- simple
Steps for Mickey Cake
1
4 eggs, 250ml coconut milk, appropriate amount of white sugar, 150 grams of low-gluten flour, 5 grams of self-contained flour, and 2-3 drops of vinegar and raisins.
2
Separate the egg yolks and egg whites and place them in a clean, oil-free and water-free bowl.
3
Add 5 to 8 tablespoons of white sugar to the egg yolks and stir well with an electric mixer; then add half a box of milk and stir well; then add flour (better sift through with a sieve), turn it up and down and mix well (do not circle) until it is mixed until it is slightly thick (add milk if it feels too thick, add flour if it feels too thin).
4
Add 2 - 3 tablespoons of white sugar to the egg whites, add a little salt (or a few drops of vinegar, and beat together until stiff).
5
Stir 1/3 of the egg white into the egg yolk paste, turning from bottom to top. Then pour the mixed paste into the remaining egg whites, stir from bottom to top, quickly stir well, mix the second and third methods, pay attention to using a shovel to stir up and down, inside and out, not in one direction. This will make the cake more muscular.
6
Put in a glass mold that can be heated in a microwave oven, touch the four walls with cooking oil, and drop the mold before entering the oven to make the batter surface flat and there are no large bubbles inside. Put it into the microwave and warm it for 6 minutes, let it cool, upside down and demoulding.