The ancient cake has become very popular in the past two years, especially the way it shakes around. It is already very attractive. Many dessert shops also have this delicacy, so a piece costs twenty or thirty. Yuan, you can make a whole large ancient cake at the cost of one piece at home, and you can make it yourself without adding any additives, which makes it more reliable to eat, and the taste is definitely no worse than the ones outside.

Today I will share with you the recipe of this ancient cake that is popular all over the Internet. The operation is very simple. Follow the steps in the photo and there will be absolutely no failure.

Let me share with you the specific production method. Friends who like it may wish to make it together, so that you no longer have to go out to buy and eat.

Ancient breakfast cake

Ingredients: 4-5 eggs (4 for large ones, 5 for medium ones), low-gluten flour (also called Cake flour) 85g, corn oil 55g, milk 65g, sugar 65g, lemon juice or a few drops of white vinegar

Production process:

1. First, we need to All the ingredients are prepared, so that they can be used more conveniently during the operation and will not be rushed, as shown in the picture.

2. Pour the corn oil into a non-stick pan, turn on low heat, and heat it until the corn oil appears slightly textured. Please pay attention to this. You can’t see it in the photos I took here. If you have a microwave, you can also heat the corn oil in the microwave for 1 minute.

3. Pour the heated corn oil into a container, sift the low-gluten flour directly into the heated corn oil, and use a silicone knife to cut it into the English letter Z like we usually do. Plate the ingredients until they are fine and no dry powder is visible, as shown in the picture.

4. In the above-mentioned fine batter, continue to add milk. Also use a silicone knife to write it like the English letter Z. Continue to mix it until it is even. Because of the addition of milk, it is a little slippery. The smooth batter will become a little thick, which is normal, as shown in the picture.

5. Continue to add the separated egg yolk to the above ingredients, as shown in the picture.

7. Continue to use the same operation method, like the English letter Z, and mix it into a fine egg yolk paste, as shown in the picture.

8. This is the separated protein. It should be placed in a clean container without water and oil. Add a few drops of lemon juice to the protein. If not, you can also add a few drops of white vinegar. , at the same time prepare the sugar, as shown in the picture.

9. Add the sugar into the egg whites three times, and beat them with an electric egg beater until you lift the egg beater head and there is a small hook at the top.

11. Wrap the mold in tin foil in advance (the amount of the above ingredients is for an 8-inch cake), because I use a chiffon cake mold with a live bottom. If the mold used is not a live bottom, then this step can be ignored, and then Pour the evenly mixed cake batter into the mold. Hold the mold up about 20CM from the countertop and shake it a few times to knock out the big bubbles inside. The finished product will be textured in this way. It will be more delicate, as shown in the picture.

12. Prepare another deep plate. Place the mold with the cake batter on it into the deep plate. At the same time, pour cold water into the deep plate. The amount of water can reach the round mold. One-third of the way is enough.

13. Preheat the oven in advance, set the temperature to 140 degrees and the time to 70 minutes, then start baking.

14. It is ready to be taken out of the oven while it is hot. First pick up the mold (remember to wear anti-scalding gloves) and shake it on the countertop a few times to knock out the heat inside