Hurricane cake

1

Separate the egg white and yolk of the egg and place them in oil-free and water-free containers (never have water or oil in the egg white container, otherwise it will not be washed away. Don't have a drop of egg yolk, drop it into the egg white, otherwise you won't be able to wash it off).

2

Use an electric egg beater to whip the egg white until it is soaked in fish eyes, add 1/3 of the fine sugar, and continue to whip the egg white. When it becomes a coarse foam, add the remaining half of the sugar a second time and continue beating. When the egg whites are thicker, add the remaining sugar and continue beating. Until the egg beater is lifted, the egg white can be pulled out into a sharp corner and the beating can stop until it becomes soft. Put the beaten egg whites in the refrigerator to avoid defoaming. (Don't overdo it)

3

Add 30 grams of fine granulated sugar to the egg yolk, gently beat it with an egg beater, do not beat it. (You don't need to use an electric eggbeater)

4

Add salad oil and milk to the egg yolks in turn and stir well. Then add the sifted flour and stir well with a rubber spatula. (Do not stir in circles or over stir)

5

Remove the egg white from the refrigerator, remove 1/3 of the egg white paste and place it in the egg yolk paste, turn from top to bottom and mix evenly (never stir in circles). Then pour all the mixture into the meringue bowl. Also stir from top to bottom until well mixed.

6

In order to facilitate washing of the cake mold, I put a piece of baking oil paper on the bottom, but never put oil paper around the cake mold, otherwise the cake will not grow tall.

7

Pour the mixed cake paste into the cake mold and shake the mold on the table 3 times. Then place in a preheated oven at 170 degrees, medium floor, and bake for about 1 hour.

8

Immediately after baking, the cake is inverted upside down on the cooling rack.

9

Until it cools, use a plastic spatula to draw a circle around the cake mold to release the mold.

1. To test whether the cake is cooked, you can insert a toothpick or chopsticks into the cake, and then take it out to see if there is any residue. If not, it means that the cake is cooked. 2. The baking time also depends on your own oven, so when it is baked for about 40 minutes, go and take a look. Otherwise, if you bake for too long, the cake will dry out and the taste will not be so good. 3. Oil cannot be applied around the mold, because Qi Feng needs to rely on the adhesion of the mold wall to grow tall, and Qi Feng will not grow tall after applying oil. 4. Be careful when beating eggs and never let the egg yolks mix into the egg whites. I once had a drop of egg yolk dripping into the egg white, but no matter how hard I beat it, the egg white couldn't be beaten. I used the unbeaten egg white to make Qi Feng, but the cake I made froze and I had to feed it to the trash. 5. When mixing the egg white paste and egg yolk paste, be sure to stir up and down, rather than stir in circles, otherwise it will defrost. 6. The Qifeng cake made according to this recipe has a very delicate and soft taste and is very delicious.