Old cake
By VicentaLakin
I'VE HAD SO MANY CAKES, BUT ONLY OLD CAKES LIKE THE ONES I REMEMBER HAVE A SPECIAL WARM AND SWEET SMELL, AND IT'S ALWAYS A WARM SWEET AND MOUTHFUL OF SALIVA... REMEMBER THAT EVERY WINTER THE VILLAGE WOULD COME TO MAKE CAKE, AND WHOEVER WANTED TO DO IT WOULD JUST TAKE FLOUR, EGGS, OIL AND SUGAR, AND WITNESS THE WHOLE CAKE PRODUCTION PROCESS WITH A HIGH EXPECTATION, PAYING FOR IT, AND BRINGING IT HOME WITH HIM THE MOST COMFORTING, SPRAYED CAKE. AT THAT TIME, BECAUSE THERE WERE SO FEW SNACKS TO EAT, THE ONLY GOOD FOOD TO EAT BECAME AN ESSENTIAL AND INDISPENSABLE PART OF OUR CHILDHOOD MEMORY. IT SHOULD NOT BE SAID THAT GOOD THINGS DO STAND THE TEST OF TIME, AND THAT IN SUCH A RICH DAY OF MATERIAL LIFE, THIS IS A SIMPLE AND CONVENIENT OLD-FASHIONED CAKE THAT PEOPLE STILL LOVE. SO I'LL BE HOME ALL THE TIME AND TASTE THE CAKE FROM THE OVEN, AND I'LL TASTE THE SMELL OF CHILDHOOD. THE BAKED CAKE IS SO FLEXIBLE, IT SQUEEZES WITH ITS HANDS, IT FEELS LIKE EVERY LITTLE AIR HOLE HAS A STRONG DESIRE TO GO UP AND THEN LET GO, AND THE WHOLE CAKE COMES BACK AS IT IS. IT'S HARD TO EAT A CAKE LIKE THIS
Recipe Recommendations
- Ordinary household high powder 60 grams
- corn starch 20 grams
- eggs of 3
- sunflower oil 22 grams
- white sugar 55 grams
- sweetening
- baking
- half an hour
- senior
Steps for Old cake

1
Simple raw materials。
2
Eggs in the pot, sugar。
3
Low-speed stirs to the apparent shallower colour of the egg fluid and the emergence of fine foams。
4
It is very difficult to disappear from the drops of egg fluids at medium-speed to the point where the puncher drops。
5
Flour and maize starch are fully evenly mixed and sifted into the distributed egg fluid。
6
Lightly blended up and down, and then the sunflower oils were smoothed。
7
We'll have a full seven。
8
170 degrees, mid-level, upper- and lower-fire, approximately 12 minutes to top colour。