Vanilla Qifeng Cake
By SelinaOrn
Speaking of which, it is really difficult for novices to get on the road. The cake roll I made a few days ago was very successful, but it was a bit troublesome to make an ordinary Qi Feng cake. In order to make a Qi Feng cake that satisfied me, I added three extra nights in a row. When I added the second extra night shift, my husband joked with me and said, it seemed that we would have to eat cakes for a month! Fortunately, the one made on the third night was still okay. Although it still cracked a little, it was still good compared to the first two!
Recipe Recommendations
- low-gluten flour 120 grams
- eggs of 4
- soft white sugar 120 grams
- oil 60 grams
- salt Half a teaspoon
- vanilla powder Half a teaspoon
- white vinegar few drops
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Vanilla Qifeng Cake
1
Separate the egg yolk from the egg white and place the egg yolk in a clean basin.
2
Add 60 grams of oil in portions and beat until light.
3
Add 60 grams of sugar and 60 grams of milk and stir well.
4
Mix salt, vanilla powder, and flour well and sieve into egg yolk.
5
Stir until a particle-free egg yolk paste is made and set aside.
6
Place egg whites in a water-free and oil-free basin.
7
Add a few drops of white vinegar and use an electric egg beater to stir up large bubbles.
8
Add another 60 grams of sugar to the egg white three times.
9
Whisk the egg whites until they are as shown in the picture, as long as the whisk can pull out a triangular shape.
10
Spoon 1/3 of the egg white and soak it into the egg yolk paste and mix well irregularly.
11
Pour the mixed batter into the remaining 2/3 of the egg white bubble and continue to mix well irregularly.
12
Pour the mixed cake paste into the mold and shake out bubbles.
13
Pour into the second layer of preheated oven (counting from bottom to top).
14
Bake at 160 degrees for 10 minutes, 150 degrees for 10 minutes, and 140 degrees for 10 minutes.
15
Put it upside down on the vinegar bottle.
16
After cooling, the demoulding effect is still good and complete.Vanilla Qifeng Cake Make Tips
1. After beating the egg whites, I turned the bowl upside down to test it, and the foam didn't fall out. This might be the so-called "stiff peaks."
2. When stirring the batter, drawing a cross or mixing like you're stir-frying is fine; this is done to prevent deflation.
3. I adjusted the temperature quite frequently. Compared to the previous two times, the temperature became lower and the position became lower. The finished product still had some small cracks, but it was much better; the previous two times both split open with a very large crack. Conclusion: My oven temperature might be a bit high.