Hurricane cake

1

Prepare the ingredients, sift through low fractions, separate the egg whites and egg yolks, and the container containing the egg whites must be free of oil and water

2

Use an egg beater to beat the egg white until there are fish eye blisters and add 1/3 of the fine sugar

3

Continue to stir until the egg white starts to become more viscous, add another 1/3 of the fine sugar (20 grams) and continue to stir. When lines appear on the surface, add the remaining 1/3 of the fine sugar (20 grams) and continue to stir. Beat, lift the egg beater, and the egg white can pull out the curved sharp corners, indicating the degree of wet foaming

4

Continue beating, lift the egg beater, and the egg white can be pulled out with a short upright corner, indicating that it has reached a dry foaming state. At this time, the egg white is beaten and can be placed in the refrigerator for refrigeration first

5

Next, make the egg yolk paste, add 5 egg yolks to 30 grams of fine sugar, and gently beat them with an egg beater, without over-beating. Add 40 grams of salad oil and 40 grams of milk to the beaten egg yolks and stir well

6

Sift in 85 grams of low-gluten flour into the egg yolk mixture, gently stir well with a rubber spatula, without stirring too much to prevent the flour from becoming gluten.

7

Remove 1/3 of the egg white and add it to the egg yolk paste, and gently stir with a rubber spatula (stir from the bottom up, without making circles to prevent the egg white from foaming)

8

After stirring evenly, pour the egg yolk paste into the container containing the egg white, and use the same technique until the egg white and egg yolk paste are fully mixed to appear a uniform and sticky state, light yellow

9

Pour the mixed cake paste into the mold, smooth it out, hold the mold with your hand and knock it hard a few times to shake out the air bubbles inside

10

Put it into the preheated oven, put it on heat, and bake the bottom layer of the oven at 140 degrees for about 25 minutes. At this time, the cake body rises out of the mold and reaches the top.

11

Adjust to 170 and continue baking for about 25 minutes. Touch the surface of the cake with your hand. If it is elastic, it means that the cake is cooked.

12

Remove the cake, immediately invert it on the cooling rack, let cool and remove the mold

13

This is a small cupcake

14

This is a 6-inch cake

1. This is the recipe for an 8-inch round mold. I used a 6-inch round mold, and I made 4 small paper cups for the extra ones. 2. Demoulding until the cake is completely cooled, and use a stripper knife to move along the edge of the mold. Turn around, use a cake knife to wipe it from the bottom of the cake to remove the cake completely. 3. You can also add a few drops of lemon juice or white vinegar when making egg whites. 4. Use odorless salad oil, not peanut oil, olive oil, etc.