material
5 egg yolks
Low powder 50 grams
20 grams of corn starch
30 grams of fine sugar
Vegetable oil 30g
Milk 30 grams
5 proteins
60 grams of fine sugar
Lemon juice 1/2 teaspoons
step
1. Preparation
Preheat the oven to 160℃, prepare a Qifeng cake mold, spread baking paper on the bottom of the mold, and apply a layer of oil around the mold for later use.
Step 2 make egg yolk paste
Put the egg yolk and fine sugar in a large bowl and stir well with a blender until the color becomes lighter and thicker. Add vegetable oil and milk, and continue to stir evenly. Sift in low flour and corn starch and stir until there are no particles.
Step 3 make protein cream
Put the egg whites and lemon juice in a clean bowl and beat with a blender until it bubbles. Add fine sugar and continue to beat until hard and foaming, and you can get the protein cream.
4. Mix the egg paste and the meringue.
Add the meringue into the egg yolk paste three times and mix gently until there are no obvious white particles.
Step 5 bake a cake
Pour the mixed egg paste into the prepared cake mold and scrape the surface with a scraper. Put the mold in the preheated oven and bake for 40-45 minutes until the surface of the cake is golden yellow. Insert a toothpick into the center of the cake without sticky cake paste.
6. Anti-mold
Take the baked cake out of the oven, put it upside down on the shelf, let it cool thoroughly, cut it along the edge of the mold with a knife, and take down the cake.
Tips
When making protein cream, you must use a clean bowl and blender, otherwise it will affect the foaming effect of protein.
When mixing the egg paste and the meringue, gently stir it to avoid defoaming the meringue.
When baking a cake, the oven temperature should not be too high, otherwise it will scorch the cake surface.
After baking the cake, don't take it out immediately, wait until the cake cools down, otherwise it will cause the cake to deform.