Hurricane cake
By VicentaLakin
Recipe Recommendations
- eggs the 3
- fine sugar 60 grams
- salad oil 60ml
- milk 80ml
- low-gluten flour 80 grams
- baking powder 3 grams
- milk fragrance
- roast
- an hour
- ordinary
Steps for Hurricane cake
1
Prepare all raw materials, separate egg whites, egg yolks, baking powder in low powder
2
First stir the egg whites with the electric egg beater and beat at low speed until they are rough, add one-third of the sugar
3
Whisk the egg white at medium speed and add the remaining half of the sugar when it is thick and textured
4
The degree of the egg white can be beaten. Just use a chopstick to beat the egg white. Start preheating the oven at 150 degrees. You can put a glass of water at the bottom of the oven. This will make the cake with thin skin and will not crack.
5
Add all the remaining sugar to the egg yolk and mix well in the whisk at the lowest speed
6
Add the salad oil to the egg batter and mix on low speed
7
Pour the milk into the egg yolk paste and mix well with an egg beater at low speed
8
It doesn't matter if the egg yolk paste has a little foam. Sift in the flour 2 or 3 times
9
Use an egg beater to stir the batter at low speed for 20 seconds, but not too long to avoid the muscles developing
10
Then use a spatula to scrape off the flour on the edge of the basin and stir it a few times. The batter is smooth and particle-free
11
The method of scraping up one-third of the egg white and mixing it into the batter is difficult to describe. I think it's just a mason, like mortar, turn it up from the bottom up and then cut it a few times from the top. Just mix it until no trace of white is visible.
12
Pour the batter mixed in the previous step into the remaining egg whites and mix well in the same way
13
Pour the egg paste into the mold and shake it hard on the chopping board a few times to shake out the bubble cake. There will be no cavities in the inner tissue of the cake. Send it to the middle layer of the oven at 150 degrees for 50 minutes. Because it is low-temperature baking, there is no need to add tin foil and open the door.
14
When the time is up, take out the baking plate and smash it hard a few times. Shake the mold out the heat inside, so that the cake will not retract.
15
Inverting is a necessary step. Wait until it is completely cooled before demoulding
16
When demoulding, use a small plastic shovel to draw a circle around the mold, and then carefully shovel it up from the bottom. I still have a little heavier hands and the upper left corner is opened a little.