Recipe for cake without water: (Makes 10-12)
A, 3 whole eggs
B, 80g sugar
C, 1/4 tsp vanilla extract (can be left out if you don't have any), low-gluten flour
D, 100g low-gluten flour
E, 2 tbsp oil, 3 tbsp honey (depending on the consistency of the batter). )
The above tbsp is for 15ml, the small tbsp is for 5ml
Super easy way to make waterless cake ?
1.Add powdered sugar to the egg mixture and start beating.
2: Once the eggs are beaten, add the low flour in two batches and cut in with a spatula.
3, pour in cooking oil, continue to mix well, brush a layer of oil in the mold to prevent sticking, pour the cake batter, sprinkle some sesame seeds.
4, open the oven on the upper and lower heat 180 degrees preheating. Then soften the yellow with a brush to brush the mold, so easy to take off the mold, there is no butter if you use ordinary salad oil is also OK.
5, cool, pour out the mold, you can eat, sealed and put a night, back to the oil after the cake can be more soft and.
Note:
1, choose fresh eggs
purchase should be selected shell intact, the surface of the rough egg is fresher, if the egg is placed in the refrigerator, it should be taken out of the egg at room temperature before cooking before applying, the production of the cake, if you have to yolks and whites must be separated from the very clean.
2, weighing should be precise
When making pastry, weighing is very important and must be very precise, because this is the first step of successful baking, especially weighing powdered materials and solid oils, if you use cups or measuring spoons, it is very difficult to measure accurately, and then you have to have an accurate scale to do the weighing.
3, the use of flour
All the powder should be sifted before use, put the flour on the sieve, a hand holding the sieve, one hand on the edge of the gently beat the flour from the air into the steel pot, which not only avoids lumps of flour at the same time by this procedure can make the flour mixed with the air to increase the puffiness of the cake after baking, and at the same time in the mixing of the cream will not be a small particle can make the egg baked. This will not only prevent the flour from clumping, but it will also allow the flour to mix with the air and increase the looseness of the cake after baking.
Baidu Encyclopedia - Anhydrous Cake