Materials:

1, 4 eggs

2. Low gluten flour 120g

3, coffee partner+water mixture (60 grams of milk)

4. Sugar130g

5, 60 grams of oil

6, vanilla extract 5ml

7.2g Tata powder or 5ml lemon juice.

8. Salt 1 g.

9.5 ml of rum

Exercise:

1, beat egg whites and egg yolks into oil-free and waterless bowls respectively.

2. Stir the yolk with rum, and then add vanilla extract.

3. Add 60 grams of sugar, oil and partner mixture respectively, and stir until the sugar is completely dissolved.

4. Sift in low-gluten flour.

5. Stir with a rubber spatula until the batter is fine and shiny. When the spatula batter has fluidity, it will become cake batter. Don't stir too much, lest the batter stick out.

6. preheat the oven to 350 degrees Fahrenheit. At the same time, beat the egg whites, add tartar powder or lemon juice and salt to the egg whites, beat them to white bubbles with an egg beater, and add 20 grams of white sugar.

7. Continue to beat the egg whites into fine bubbles, and then add 30 grams of sugar.

8. Continue stirring until the eggbeater feels a little resistance when moving in the egg whites. Add the remaining sugar and continue stirring until it dries and bubbles.

9. Take a third of the beaten egg whites and mix them evenly in the batter.

10. Pour the mixture into the remaining protein and stir well.

1 1. Pour the batter into an 8-inch cake mold and gently shake the baking tray to shake out the bubbles in the batter.

12, put it on the second floor under the preheated oven and bake for about 35 minutes.

13, immediately turn the cake upside down and put it on the drying rack to cool.

Basic points for attention in making Qifeng cake:

1, eggs are kept fresh.

2. Ensure that the eggbeater and the head of the eggbeater are clean, free of water and oil; If an egg separator is used, ensure that the egg separator is free of water and oil;

3. When separating egg yolk protein, ensure that there is no egg yolk mixed in the protein;

4. Don't stir the egg yolk batter too much to avoid the batter coming out of the ribs and affecting the taste;

5, protein transportation to reach the designated position, use this chimney mold at 8 o'clock and 9 o'clock (using circular mold is another matter, then). Don't worry when you send protein, just hold your horses and beat slowly, the protein cream will be very stable and not easy to defoam;

6. Pay full attention to the mixing technology of egg yolk batter and protein cream, otherwise all previous efforts will be in vain;

7, be sure to fully bake! You can test the cake with a bamboo stick 5 minutes before baking: open the oven, insert the bamboo stick into the bottom of the cake, and pull it out without sticking. If not, close the oven door and bake for another 5 minutes.