Ingredients
Main Ingredients
Please click to enter image description
3 eggs
Please click to enter image description
20g of salad oil
Please click to enter image description
20g of water
Please click to enter image description
42g of low gluten flour
Side Ingredients
White Vinegar
Pinch
Baking Powder
2 grams
Directions for Sugar-Free Cake
1.
3 Eggs (mine were bigger). 20g of water (cold boiled water is recommended) Oil 20g (salad oil). 42g of low gluten flour. Since there is no sugar added at all, if you don't mind baking powder, add roughly 2 grams of baking powder to help with puffing.
Please click to enter image description
2.
Separate the egg whites and yolks. Then place the egg white bowl in the refrigerator and process the yolk bowl first. Note! There should be no water or oil inside the bowl for beating the egg white!
Please click to enter image description
3.
Add 20g of water and 20g of oil inside the egg yolk. Mix them well without any separation of oil and water.
Please click to enter image description
4.
Add 42g of sifted low gluten flour (if you don't mind baking powder, you can add 2g of baking powder at the same time to help puffing up) inside the egg yolks, and mix it well with up-and-down cutting and mixing until it's a little bit thicker, no lumps and very smooth. Note ！！！！ The technique must be right or it will result in gluten. The technique is similar to stir-frying, never like stirring back and forth. It is recommended that newcomers to search for such videos, take a good look
5.
Take the egg whites out of the refrigerator, because of the fear that there will be a fishy smell, so add a little white vinegar (you can also add a little lemon juice).
Please click to enter image description
6.
Whip the egg whites. Low speed first, then high speed.
Please click to enter image description
7.
Beat the egg whites until dry (that is, the whisk is lifted up with small pointed triangles, and the egg whites in the bowl are also small pointed triangles). Since there is no added sugar, the egg whites will not be stable enough, so you can beat them on low speed for a while after they appear dry again, but don't overbeat them.
Please click to enter a picture description
8.
Take one-third of the egg whites into the egg yolks, and mix them well by cutting and stirring.
Please click on the picture to enter the description
9.
Pour the mixed egg white yolk paste into the remaining egg white, and mix well with cutting technique.
Please click to enter a picture description
10.
When well mixed, the egg white yolk paste should be light yellow, very smooth and thick. No lumps, no big chunks of egg whites
Please click to enter a picture description
11.
Turn the oven to 150 degrees and preheat for 10 minutes. Preheating will help the oven reach its intended temperature earlier. Proper preheating should be complete when the heating tube goes from black to red and then from red to black.
Please click to enter a picture description
12.
Preheating is almost complete, will be mixed evenly from the air poured into the 6-inch mold. After pouring, knock a few times on the table to knock out any large air bubbles in it.
Please click to enter the picture description
13.
Put the cake mold quickly into the middle of the oven, set to 150 degrees, upper and lower tube heating, 60 minutes. Each person oven are different, we recommend that you look at more, more adjustment, until a toothpick inserted without impurities. I just didn't pay attention to the high temperature of the upper tube when baking, resulting in the top popping badly.
Please click to enter a picture description
14.
Midway with a toothpick inserted into the internal, pull up the toothpick without impurities brought out, is baked. (This process must be quick, otherwise the cold air from the outside will affect the baking of the cake.) Immediately after baking, take it out and invert it onto a cooling rack, which will help minimize the cake from shrinking back.
Please click to enter image description