There are several reasons why the egg whites cannot be whipped
1 Eggs are not fresh
2 Eggs are not taken out of the refrigerator, the temperature is generally not too high, and too high can not be whipped. You can put a pot of water with ice cubes under the basin, which will help whipping
It's easier to make your own, you won't have to add all kinds of chemical additives, and colors, and the cream is animal cream, not margarine, and the amount of sugar can be grasped on your own, and it's not too greasy, too sweet
The general 8-inch is enough to go, you just need to cut the cake in the middle and split it into two layers, and put in the fruits, and cream, and I personally like to put bananas.
Materials
Eggs 5 Fresh milk 250 ml (small carton of 120 ml, basically half of a carton of milk) Salad oil 30 grams Sugar No specific limit Lemon 1 or white vinegar 2 drops Gluten-free flour 200 grams Baking powder 3 grams (optional) (light cream - not necessary) (light cream) (not necessary) (light cream - laminating cake required) 8-inch live bottom baking pan aluminum foil Ice in moderation (whipped egg whites need to be whipped through the ice water, the weather is hot, it is not easy to whip)
Practice
1 Separate the yolks from the egg whites (it is best to use the refrigerator to take out the eggs placed in the 10 minutes, the egg whites and yolks are easy to separate and easy to foam)
2 Put the egg whites into a larger stainless steel bowl and put it into a large bowl. Put a larger stainless steel basin, with a whisk into a fish-eye foam, add 1/3 of the sugar is 20 grams, continue to whisk (egg white outside the basin to install a large basin, in the basin into the ice, add water, become ice water, to be separated from the ice water to whip the egg, otherwise the temperature is too high, it is not easy to whisk)
3 beat the egg white becomes thick, and there is a thicker foam, and then add 1 / 3 sugar continue to whisk
4 Proteins become more and more thick, there are lines when, add the rest of the sugar to continue to beat, add two drops of white vinegar, or lemon juice can be very good to neutralize the alkaline protein, so that the cake will not be fishy to do out
5 When playing to, lift the whisk, there are long curved inverted triangles, this time it is the degree of wet foam, and then continue to play until lifting the whisk, there are short inverted triangles can be. There are short inverted triangles can be, has reached the dry foam stage. Put the whipped egg whites in the refrigerator
6 egg yolks add a little sugar, mix well, do not need to whip, if whipped, the cake will have too many holes, not fine enough. Pour in the milk, and then add the salad oil while using a whisk to beat slowly, to beat until the egg yolks and oil and milk mixed evenly, and then add the sifted flour and baking powder, a small amount of gently sifted into the flour in turn (sieve basket please see picture) and (baking powder can not be used), with a spatula to stir evenly, do not use the whisk to beat, or else it will be a tendon
Remarks: sifting the flour is very important so that the flour between the air, baked out of the cake, and then the flour will have the air. There is air, baked snacks are fluffy, and can also sieve impurities, if the flour is directly poured in, it will become a pile, and gluten (that is, sticking together, into the bread, the cake batter is thin, no gluten, so that you can bake a fluffy cake)
7 take out the egg whites, and take 1/3 of the egg white batter to add to the yolk batter, turn up and down, do not stir! Then use a rubber spatula to smooth out the cake mold on the table and shake a few times
9 modulation 65 minutes in the middle and upper and lower heat 230 degrees, to the fifth minute has been preheated, put the cake blanks, baked 10 minutes later, and then adjusted to 150 degrees baked for 50 minutes. This time has been baked, remove the aluminum foil, be careful, with a tool to remove, otherwise the heat is easy to burn hands
(Power 1800W)----- (I provide the temperature time is only for reference, according to their own oven, adjust the time and temperature, the first time you want to do to bake while observing, if the temperature of the upper part of the high, the cake is prone to cracking, for fear of paste can be covered with foil on the top, basically! (baked 2 times, to find out, suitable for their own oven temperature and time)
10 also continue to bake for about 5 minutes, this time can not leave, to see the surface a little brown, it can be
11 baked to be immediately taken out, put upside down onto a cooling rack to cool down, it will be automatically demolded. You can also use a knife, along the baking pan to cut the cake in a circle, easier to release the mold (you can buy a plastic bag to release the knife, refer to the picture shown)
12 with a bread knife cut into equal triangular pieces, the family to share
13 if you do the laminated cake, it is necessary to use the sugar and light cream into a cream bubble, to laminated)
Tips
Whipping egg whites to achieve a dry foaming, baking cake, temperature and time should be set according to their own oven, because different power of the oven, the time used is different, if you simply follow the instructions on the Internet, it is not baked, it is easy to bake paste
bake the cake halfway through the oven door can not be opened, otherwise it is easy to deflate, baked immediately taken out of the inverted in the drying rack, otherwise the cake will collapse.
Put the cake batter, the baking mold do not smear oil, baking cake, egg yolks use the baking mold wall, climb upward, otherwise the cake flat, will not rise
With a finger pointing to press the cake, a press on the spring back, no press down the pit, is baked
Because of the cake is large and thick so it is necessary to bake for a long time at low temperatures, otherwise the crust is paste, the inside is not cooked