Hurricane cake
By ShayneLarkin
Ingredients: milk,eggs,white sugar,olive oil,low powder
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Hurricane cake
1
A large collection of all materials.
2
Separate egg yolk and egg white.
3
When the egg whites are beaten to this state, add the first 20 grams of white sugar.
4
Add 20 grams of white sugar a second time when the egg whites are in a fine bubble.
5
When beaten until there are fine lines, add 20 grams of white sugar a third time.
6
Add 30 grams of white sugar to the egg yolk and stir well.
7
After mixing well.
8
Add 40 grams of olive oil.
9
Add 40 grams of milk and stir well.
10
Pour in the well sifted low flour.
11
Stir it up and down to make this egg yolk paste (never stir in circles, the flour will become gluten).
12
Beat the egg white like this.
13
Add one-third of the beaten egg white to the mixed egg yolk paste.
14
Turn it up and down and stir evenly.
15
Pour into the remaining egg whites and stir well.
16
Place the batter into an 8-inch cake tin and shake out the bubbles.
17
Bake in a preheated oven at 170 degrees.
18
Place it in a preheated oven at 170 degrees for 60 minutes.
19
Turn the cake upside down after it comes out of the oven to prevent shrinkage.
20
Turn the cooled cake upside down.
21
The cake after demoulding looks very soft.