Share the lazy version of the whole egg liquid cake recipe, simple and time-saving

Have a pleasant taste at home

02-02

15 :41 Food Expert

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I originally thought about taking a few days off during the Spring Festival, but I always have to go to work without getting enough rest. I feel very unhappy, but I didn’t expect it. What's more, the happy time of sleeping until you wake up naturally has been achieved so easily this year, and I feel a bit caught off guard.

My daughter wanted to eat cake, so she couldn’t get out and had to make it herself.

Although I have done it several times before, I always put it aside because it was too troublesome. The oven became a decoration after I bought it. Now that I have time, I decided to try it without separating the egg whites and yolks, and just started making it to see if I could succeed.

Although I love to eat and don’t worry about making it, sometimes I always find it troublesome. For example, this cake has to separate the egg whites and yolks, add sugar in three times to beat the egg whites, etc. See These steps are overwhelming. Today I have omitted many steps and will see if I can do it well according to my own ideas.

Then, let’s take a look together.

Whole egg liquid lazy cake

Prepare ingredients: 4 eggs, 100 grams of cake flour, 100 grams of sugar, and a little olive oil.

1.

Crack eggs at room temperature into a basin, add sugar, and pour it all at once. However, if the eggs are stored in the refrigerator, it is best to take them out in advance and let them return to room temperature, so that the eggs can be easily whipped.

2.

Then use an electric egg beater to beat the whole egg liquid and white sugar until the egg liquid expands and becomes lighter. Lift the egg beater and the egg liquid drips. It falls but does not disappear immediately and is dismissed.

3.

Then sift the cake powder into the egg liquid three times, and mix evenly with a small spatula. Do not stir in circles here, but shovel it. Stirring in circles will make the batter more chewy and the resulting cake will not be as fluffy. The flour must be sifted in, because this way the flour will fall evenly on the egg liquid, making it easier to stir and less likely to form lumps.

4.

Stir the batter until there is no dry flour and it is even. Brush the mold with a layer of vegetable oil. I used olive oil. If you don't have olive oil, you can use salad oil or corn oil, as long as it is odorless oil. Pour the batter into the prepared container and shake the container a few times to knock out any big air bubbles inside.

5.

After the oven is preheated, place the mold into the middle and lower layers of the oven at 175 degrees, with upper and lower heat, and bake for 35 minutes. This time and temperature will depend on your own oven and mold. Every oven is different, mine is just a reference.

6.

After the time is up, take it out, let it cool and then invert it on a plate. After it cools, take out the cake. Just cut it up and eat it, it's fluffy and soft, with a rich egg flavor, it's very good. In fact, when it is baked, the room is filled with fragrance.

7.

This method is simple and quick, eliminating a lot of tedious steps. It is very suitable for lazy people like me, but the finished product is not greatly compromised. It's very good. Friends who like it should try it while they are resting at home.

Tips

1.

Whether it is the utensil for whipping the cake or the container for baking the cake, it must be water-free and oil-free.

2.

Invert the cake immediately after baking and let it cool before unmoulding, so that the cake will not collapse easily.

Okay, that’s it for today’s sharing. I am Jiayouwei. The article is my original work. I hope you all like it. If you have any questions during the production process, you can follow me. Leave me a message to discuss and exchange food experiences together. We can cook good food together and make our food healthier and more nutritious. We will bring you the same food to share every day, and I hope you will have a good mood after eating