Eggs and corn steamed cake
By BrandynTerry
Ingredients: salt,milk,eggs,white vinegar,fine sugar,baking powder,corn flour,corn oil
Recipe Recommendations
- sweetening
- steamed
- half an hour
- ordinary
Steps for Eggs and corn steamed cake
1
Prepare the required raw materials.
2
Separate the egg yolks and egg whites, and put them into two large bowls. Mix the corn flour and baking powder and sieve twice, set aside.
3
Add half of the fine sugar to the egg yolks and stir with an egg beater until the sugar dissolves.
4
Pour in the milk and corn oil, and continue to stir until the oil stars are out of sight.
5
Pour in the sifted corn flour, replace with a rubber spatula and gently mix well, and set aside for use.
6
Add a few drops of white vinegar and a little salt to the egg white, and beat with an electric whisk until rough.
7
Add the remaining half of the fine sugar in one go, and continue to beat with an electric whisk until dry and frothy,(start boiling water at this time).
8
Take half of the meringue and mix well with the corn egg yolk paste.
9
Pour in the remaining half of the meringue, and continue to stir evenly to form a cake paste.
10
Take a stainless steel plate (my plate is 24CM), spread a thin layer of corn oil on the surface, pour in the cake paste to smooth it out, lift the plate and shake it hard a few times, and cover with plastic wrap.
11
Put in a pan with boiling water, cover, and steam over medium heat for 20 minutes.
12
After leaving for 20 minutes, take out the steamed cake, tear off the plastic wrap on the outside, upside down on a rack to cool, and then cut into slices to eat.