Hurricane cake
Learn to bake from scratch carefully, and encourage it with all baking enthusiasts.
Recipe Recommendations
- eggs of 4
- low concentrate 70 grams
- milk 3 tablespoons
- fine sugar 100 grams
- salad oil 3 tablespoons
- lemon juice 1/4 teaspoon
- baking powder 1/4 teaspoon
- salt 1/4 teaspoon
- vanilla extract a little
- sweetening
- baking
- an hour
- simple
Steps for Hurricane cake
1
Ingredients: 4 eggs, 100 grams of fine sugar, 70 grams of low-flour flour, 3 tablespoons of salad oil, 3 tablespoons of milk, 1/4 teaspoon of baking powder, 1/4 teaspoon of salt, 1/4 teaspoon of lemon juice, a little vanilla essence
2
Whisk the egg yolk and 20 grams of fine sugar until the sugar melts and the egg becomes thicker. Add the salad oil (add slowly to ensure the egg becomes thicker and thicker), add the milk (add slowly), add a little vanilla essence to enhance the aroma, and form the egg yolk liquid.
3
Mix the low-flour flour, salt and baking powder, add to the egg yolk liquid, and stir well with a rubber spatula to form egg yolk batter.
4
Add lemon juice to the egg white, use an egg beater to make a large bubble, add 80 grams of fine sand sugar (add the fine sugar several times slowly), beat until the egg white froths hard to form an egg white paste.
5
Mix the egg yolk batter and 1/3 of the egg white paste, stir quickly until evenly, and continue to add the remaining egg white paste in two portions, mix well and pour into the cake mold.
6
Mix well and pour into the cake mold.
7
Preheat the oven to 160 degrees, place the cake mold into the middle and lower layers of the oven, and bake for 35 minutes.
8
The taste is good, like the taste of cakes sold by Weiduomei, which can be eaten well by the elderly and children. Difficulties in making: The egg whites must be beaten hard. When mixing the egg white and egg yolk, use a rubber spatula to stir up and down, rather than stir in circles.