Hurricane cake

1

Ingredients: eggs, low flour, milk, soybean oil, white sugar

2

Separate the egg white and the yolk. The egg white must be placed in an oil-free and water-free basin, otherwise it will be difficult to kill.

3

Beat egg yolks with milk and soybean oil until emulsified

4

Sift the low flour once, and then sift into the batter (sift twice will make the finished product bigger)

5

Stir evenly with a spatula

6

Use an egg beater to whip the egg white at high speed until it forms a wet foam. Add sugar and beat it three times until it is hard and foamed (as shown in the picture)

7

Transfer one-third of the egg white to the egg yolk paste and stir until smooth (this reduces the concentration difference between the egg white and the egg yolk paste)

8

Stir until evenly, then pour back into the egg beating bowl and stir well with the remaining two-thirds of the egg white

9

If you still cannot stir evenly, pour back the egg yolk basin and stir evenly (this step is omitted if you can mix well twice)

10

Pour into an 8-inch round mold and smooth the surface with a spatula

11

Place the circular mold on the table or the ground and shake it twice to shake out the air bubbles inside

12

Lower layer of oven at 160 degrees, 40 -45 minutes, color

13

Immediately after the cake is baked, the earthquake will be shaken twice to shake out the heat inside, and then quickly inverted and set for at least three hours, longer and better

14

demoulding and removal

15

Take a piece and enjoy it. Can you feel the fluffy feeling

1. The above is the amount of an 8-inch round mold. If it is a 6-inch round mold, reduce the material by half, and if it is a 10-inch round mold, double the amount.
2. Three keys to production:
1. Put the egg white in an oil-free and water-free basin until it is hard and frothy. Beat it quickly until it is wet and frothy, then add white sugar in three times. Beat it until it is neutral and frothy, and then turn to low speed. The finished product will taste more delicate.
2. The stirring method should be used to stir and fit, otherwise the egg white will be foamed.
3. After baking, shake it twice, and quickly invert it for more than three hours. If conditions permit, it is better to place it overnight, so that the finished product will be fluffy and will not shrink.
3. Preheat the oven for about 10 minutes
4. It is normal to have a little cracking on the surface of the cake. If you must pursue a perfect appearance, reduce the baking temperature and lengthen the baking time, but the taste of the cake will be affected.