cotton cake
This cotton cake is my children's favorite cake. It has the aroma of butter, is soft and light like cotton, and is full of elasticity, but it is also very high in calories. I only make it occasionally. After making it this time, I left half for my children. The other half is given to my friends. I don't know if it was because the egg beating head was not dried or for some other reason, but the egg white couldn't be blown no matter how hard it was. I could only beat it until it was wet and foamed. There was no way. I thought I'd give it a try, but the results were okay. The cake was just a little waist, and the internal organization was quite delicate and soft.
Recipe Recommendations
- milk fragrance
- baking
- an hour
- ordinary
Steps for cotton cake
1
Put 1 whole egg, 5 yolks, and milk into a clean container.
2
Stir well.
3
Put the butter in a small saucepan and cook until melted, bring to a boil, and turn off the heat.
4
Stir in low flour.
5
Add egg yolk liquid to butter flour in portions and mix well.
6
After mixing well, it will be a flowing thin paste.
7
Put the egg whites in a clean water-free and oil-free container, add sugar and vinegar and beat until stiff and frothy.
8
Mix 1/3 of the egg white and egg yolk paste.
9
Pour back into the remaining 2/3 of the batter.
10
Mix quickly and evenly.
11
Pour the egg batter into the cake mold and shake it hard a few times to create large bubbles.
12
Place in a preheated 300F/150C oven. (Place a baking sheet filled with water on the bottom of the oven and place the cake mold on the top.)
13
Bake for 60 minutes.
14
Take out the upside and let cool.
15
The cake is very delicate and soft, has a fragrant butter taste, and is very delicious.