whole egg cake
By JaydeFriesen
This is my first time making it. It feels okay and very soft. One problem is that the egg taste is too strong and I don't know how to handle it. Experts give advice. Should I put essence in it?
Recipe Recommendations
- sweetening
- baking
- ten minutes
- ordinary
Steps for whole egg cake
1
Prepare three eggs, 50g of flour, 50g of white sugar, 25g of edible oil, and sesame seeds.
2
Knock the eggs into the container, use an egg beater to beat the egg liquid and add white sugar in portions to make the egg liquid bigger.
3
After beating the eggs, add the flour in portions and stir well, then add the oil and stir well.
4
Brush oil in the mold, or lay oil paper. Pour the stirred egg liquid into the mold to shake out bubbles, and sprinkle sesame seeds and raisins.
5
Preheat the oven at 200° for 5 minutes, place the middle layer at 170° for 20 minutes. The oven temperature varies at different times.
6
Roast and remove it, cool slightly and tap out the mold.