Hurricane cake
Ingredients: low-gluten flour,milk,eggs,fine sugar,corn oil
Recipe Recommendations
- low-gluten flour 100 grams
- eggs of 5
- milk 40 grams
- corn oil 40 grams
- fine sugar 70 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Hurricane cake
1
Prepare the required raw materials.
2
Separate the egg yolk protein and place it into two clean water-free and oil-free containers; sieve the low-gluten flour twice before setting aside.
3
Add half of the fine granulated sugar to the egg yolks and stir well with a manual blender.
4
Add milk once and continue to stir well.
5
Add corn oil in one go and continue to stir until completely blended and no oil stars are visible.
6
Sieve in the sifted low-gluten flour, change to a rubber spatula, and stir evenly until there is no dry powder to form egg yolk paste, and set aside for later use.
7
Add 1 teaspoon of white vinegar and 1/4 teaspoon of salt to the egg white, and beat until rough with an electric egg beater.
8
Then add the remaining fine sugar in two times, and continue to beat with an electric egg beater until dry and frothy (you can see the firm little pointed shape when you lift the egg beater).
9
After the meringue is beaten (preheat the oven to 170 degrees at this time...), Divide the meringue and the egg yolk paste into three times and stir it up and down to form a cake paste.
10
Pour the mixed cake paste into the mold, smooth the surface with a spatula, pick up the mold and knock it on the table a few times to create large bubbles.
11
Transfer to preheated oven at 170 degrees, lower, and bake for 60 minutes.
12
After taking out the baked cake, turn it upside down immediately and let it cool, then remove the mold and cut it into pieces.