The cake tutorial is as follows:

Ingredients: 4 eggs, 40 grams of milk, 30 grams of salad oil, 100 grams of cake flour, 1 gram of baking powder, and 90 grams of sugar.

Tools: electric egg beater, oven, electronic scale (accurate to grams), cake molds, decoration tools.

1. Separate the eggs first, put the egg whites and egg yolks into separate basins without water and oil, and add sugar directly to the egg whites.

2. Use an electric egg beater to beat the egg whites into dry foamy meringue. Lift the egg beater and the meringue on the head of the egg beater forms a right angle. It is ready. The whipping of the meringue will directly affect the rise of the cake. If the meringue is not whipped properly, the cake will not rise well.

3. Add milk and corn oil to the egg yolks and beat evenly with egg beater, then sift in the low-gluten flour and mix well to form a fine egg yolk paste.

4. Fold the meringue into the egg yolk paste in 3 batches. Fold each time evenly before adding the next one. Do not stir in circles during the mixing process to prevent the flour from becoming glutenous. To prevent swelling, stir gently and quickly to mix evenly.

5. The mixed cake batter is fine. Use a silicone spatula to lift it up. You can see that it is as smooth as silk, so it is ready for baking.

6. Pour the cake batter into Xuechu's rose gold eight-inch mold and shake it a few times to pop out the big bubbles and make the cake more delicate. Preheat the oven to 200 degrees for 5 minutes, then change to 150 degrees, put the mold in and bake for 10 minutes, then change to 160 degrees and bake for another 50 minutes.

7. After the cake is baked, shake it a few times after taking it out of the oven to knock out the gas in the cake so that the cake will not shrink. Invert it upside down to cool, and then remove it from the mold. It's soft, delicate and super delicious. I've learned how to eat it and never go out to buy it again.

The origin of cakes

Early cakes, these cakes are symbols of ancient religious myths and miraculous superstition. Early economic and trade routes led to the import of exotic spices from the Far East to the north. Nuts, toilet water, citrus fruits, dates and figs were introduced from the Middle East, and sugar cane was imported from eastern and southern countries.

In the European Dark Ages, these rare raw materials were only available to monks and nobles, and their pastry creations were things like honey gingerbread and flat hard biscuits. Slowly, with the frequent trade exchanges, the eating habits of Western countries have also completely changed.