Hurricane cake

Recipe Recommendations

• fresh milk 48 grams
• salad oil 47 grams
• fine sugar 1 grams
• low powder 67 grams
• cornstarch 16 grams
• egg yolk 75 grams
• protein 140 grams
• cream of tartar 2 grams
• edible salt 1.5 grams

• sweetening
• baking
• three-quarters of an hour
• ordinary

Steps for Hurricane cake

1

All materials in Figure 1 were prepared.

2

Sift the corn flour and flour and set aside

3

Divide the amount of egg yolk and egg white to use.

4

Place the oil, water, and sugar in a separate egg yolk basin and beat with a manual egg beater until the sugar is completely melted

5

Add low flour and mix well until egg yolk paste. Set aside.

6

Add the egg whites to the tartar powder and table salt and beat until rough.

7

Add fine sugar in portions and beat until firm and frothy

8

Pour 1/3 of the spoon of the egg white paste into the egg yolk paste and mix well

9

Pour the mixed egg yolk paste into the poured white paste and mix well.

10

Mix the cake paste well.

11

Pour into an 8-inch loose bottom cake mold and gently shake for a few times to expel large bubbles.

12

Put in the preheated oven and bake at 155 degrees for 30 minutes.

13

The baked cake is baked... I went to peel the fruit because my son wanted to eat fruit, but I didn't look at the result, the color was a little dark.

14

Allow to cool and remove the mold.

15

Cake after demoulding

Hurricane cake Make Tips

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