Hurricane cake
By AbbieWiegand
I like it, the soft taste, sweet taste and golden color of Qifeng cake.
Recipe Recommendations
- eggs of 5
- low powder 120 grams
- milk 80 ml
- salad 80 ml
- sugar 90 grams
- lemon juice 2 drops
- vanilla extract 2 grams
- baking powder 1/4 teaspoon
- sweetening
- baking
- an hour
- ordinary
Steps for Hurricane cake
1
Prepare the ingredients.
2
The egg yolk is separated from the egg white. Pour 30 grams of powdered sugar, milk, and salad oil into the egg yolks and stir well.
3
Pour the egg whites into lemon juice and a little salt, beat with an egg beater until rough, add powdered sugar (60 grams) in three times until beaten
4
Sift the low flour into the vanilla extract, baking powder (or nothing, you can add), then sieve in the egg yolk paste, cut and mix well. Never circle. You can cross or turn from bottom to top like a frying dish.
5
After cutting and mixing the egg yolk paste evenly, use an egg beater to beat the egg white paste slightly (you may be afraid of defoaming if it is idle for a long time).
6
Pour one-third of the egg white paste into the egg yolk paste, cut and mix well. Preheat the oven to 150 degrees.
7
Pour all the egg yolk paste into the egg white paste, quickly cut and mix well. Pour into the mold. Tap lightly three times and put into the oven.
8
Pour into the middle and lower layers of oven at 150 degrees for 55 minutes. Don't worry about it in the middle, there is no problem.
9
Turn upside down quickly after baking to avoid retraction.
10
Allow to cool and remove the mold. (Hehe, this one is not taken off very well. Pippi has fallen off).
11
You can enjoy it.
12
You can also whip up cream and lay fruit to make your favorite birthday cake!