Waterless cake is a kind of food baked with eggs, sugar, vanilla extract, low gluten flour, oil and honey without adding water. The taste is soft and sweet, rich in nutrients, suitable for both young and old.

Recipe for waterless cake which can make 10-12 cakes:

A, 3 whole eggs

B, 80g sugar

C, 1/4 tsp vanilla extract (can be left out if not available) Gluten Free Flour

D, 100g gluten free flour

E, 2 tbsp oil, 3 tbsp honey (can be adjusted according to the consistency of the batter)

The above tablespoon is 15ml, the small spoon is 5ml

Methods of anhydrous cake:

1, first A + B mix heated to about 40 degrees, electric whisk whisk (that is, the standard state of whipping, the egg froth is thick and fluffy, the finger hooked up to about two seconds to drop a drop);

2, and then add the C and continue to beat until well blended (do not have to take a long time)

4, sifted into the low-gluten flour mix, without a rubber knife on the hand mixing, the bottom of the bottom of the flip book like mixing, be sure to gently mix mix, can not be over-stirred in order to avoid gluten; mixing the batter is thicker, not a lot of foaming, and then use a spoon pouring into the paper cups 3 / 4 full.

For more flavor, you can also add some soaked raisins. Add the raisins when the batter is 1/4 high, then continue to pour the batter to 3/4 high. This way the raisins are sandwiched in the center of the cake.

5, preheat the oven, 170 degrees, put the middle layer baking 20-25 minutes, the last must be in front of the watch, because the color is very fast