Hurricane cake

Recipe Recommendations

• low-gluten flour 90 grams
• eggs of 4
• corn oil 30 grams
• white sugar 25 grams
• Lemon fruit water 40 grams

• sweetening
• baking
• an hour
• ordinary

Steps for Hurricane cake

1

Separate the egg white and yolk and put them into two containers respectively. This is the egg white

2

Add corn oil to the egg yolks, mix well with a small amount of sugar and fruits

3

Add the sifted low flour to the egg yolk paste

4

Cut and mix evenly

5

Beat the egg white until the fish eye bubble and add a small amount of sugar (add sugar in three times)

6

Beat until the egg white is swollen and add a small amount of sugar

7

Continue beating again, beating until the egg white volume is two or three times as large and when the egg liquid is lifted up, add the remaining sugar, and beat again until the egg liquid does not fall down.

8

Pour one-third of the beaten egg white into the egg yolk

9

Use a rubber shovelCut and mix evenly

10

Pour the chopped and mixed egg mixture into the egg whites

11

againCut and mix evenly（Cut and mix，Don't circle，So as not to grow muscles）

12

Pour the cut and mixed cake paste into the cake mold and shake the mold to shake off the air bubbles in the cake

13

Preheat the oven, middle and lower layers, 170 degrees for 50 minutes (use toothpicks to check whether it is cooked)

14

Turn upside down until cool, remove the mold and cut into pieces

Recipe Categories

• baking Recipes
• ice drink
• Kid Friendly Recipes
• afternoon tea recipes