material composition
4 eggs
60 ml of milk
Salad oil 50 ml
Fine sugar-120g
Salt 1 g
Low gluten flour 120g
Vanilla powder, Tata powder, baking powder … 2g each.
Chocolate sauce 20 ml
Practice method
1. Mix low-gluten flour, baking powder and vanilla powder, and sieve for three times to make cake powder. Prepare two water-free and oil-free containers, and beat the egg white and yolk into the two containers respectively. Beat the egg yolk in the container, add milk, salad oil, 60 grams of fine sugar and salt and stir well to make cake liquid.
2. Add the cake powder into the cake liquid and stir it evenly with a rubber scraper 4 until a smooth and delicate batter appears.
Add tata powder to the egg white, beat the egg white with electric egg beater until it is difficult to foam, add the remaining 60 grams of fine sugar to the egg white for three times, and beat the egg white until it is completely sugar-free.
3. Mix sugar, egg white and batter evenly, pour into an 8-inch cake baking mold, bake at 180℃ for about 40 minutes, take out, hang the cake upside down on the iron net to cool, demould, cut into small pieces, and pour in chocolate sauce to serve.