The cakes I have loved to eat since I was a child can be made with eggs, flour, sugar and oil at home, and they are more delicious than the ones bought

Although there are many styles and types of cakes now, but they still need to be made. When it comes to what kind of cake you can never get tired of eating, and is loved by the whole family regardless of age, I think the old-fashioned waterless cake is the one.

This kind of cake is the taste of many people when they were children. I have liked them since I was a child, but at that time, my living standards were limited and I could only buy some during the New Year and holidays or when visiting relatives to give gifts. If you can eat it every day, it will be something that your friends will envy.

Nowadays, there are many old-fashioned waterless cakes on the market. After all, they are classic cakes. There are many cake shops that bake and sell them freshly. You can usually smell its rich egg fragrance from a distance, and it tastes soft and delicious, which is particularly mouth-watering.

The ingredients for this kind of cake are very simple, only eggs, flour, sugar, and oil. It is also very convenient to make. Compared with ordinary cakes, such as chiffon, the baking time is much shorter. From beating eggs to baking and taking it out of the pan, the whole process only takes 40 to 50 minutes. Since I learned how to make this cake, I will bake it at home every once in a while. I usually keep some at home and give some to relatives and friends. Everyone says it is softer and more fragrant than the ones bought.

Below, I will share with you the recipe of this classic cake in detail. Friends who like it must try it. It is worth mentioning that because I want to give some of it to friends, the amount today is a bit large. If you make it at home, you can reduce it appropriately according to the proportion.

Specific preparation method

The first step: prepare the ingredients. 10 eggs, 220 grams of low-gluten flour, 180 grams of white sugar, 80 grams of corn oil, and appropriate amount of white sesame seeds.

Step 2: Beat the eggs into the mixing barrel of the chef's machine, and then pour all the white sugar into it. (The mixing bucket of the chef machine must be water-free and oil-free.)

Step 3: Place the mixing bucket on the chef machine and install it. Select level 5 and start whipping, as shown in the picture.

Step 4: As shown in the picture, this is how the whole eggs look after being beaten. The dripping egg batter texture will not disappear immediately. (The whole process takes about ten minutes.)

Step 5: Sift the flour into the egg batter in three batches. After each sieve, stir evenly from bottom to top. Also, at this time, preheat the oven. Turn the heat up and down to 180 degrees for 10 minutes.

Step 6: Pour corn oil into the batter. At this time, stir more carefully and carefully. Do not rush or draw circles.

Step 7: As shown in the picture, the cake batter will look all mixed.

Step 8: Apply a layer of cooking oil to the inner wall of the cake mold, as shown in the picture.

Step 9: Squeeze the cake batter into the mold, as shown in the picture.

Step 10: Sprinkle some white sesame seeds on top of the cake batter, as shown in the picture.

Step 11: Place the entire cake in the oven and bake at 180 degrees for 15 minutes.

Step 12: After baking, remove from the mold and you are ready to start.

A few more words

1. I made a relatively large amount, beating 10 eggs at a time, and baked about 36 cakes with a diameter of about 7 cm. Dear friends, if you want to do less, just reduce it in proportion.

2. It is easier to pass eggs at room temperature. If the eggs are refrigerated, you can take them out of the refrigerator and let them sit at room temperature for an hour or two before using them.

3. The amount of white sugar in the formula is a bit too much. If you mind, you can reduce it a little bit, but don’t reduce it too much. Because the amount of sugar is related to whether the whole eggs are easy to beat, and whether the bubbles of the beaten egg liquid are stable.

4. The oil added to the cake and the oil smeared on the inner wall of the mold are all corn oil. This oil has no special smell and will not affect the taste of the cake. If you don’t have corn oil at home, you can use other cooking oil instead, but it’s best to use one with a lighter taste.

5. Sift the flour into the egg batter, and be sure to pay attention to the mixing technique. Remember not to draw circles and stir from the bottom up, otherwise it will easily defoam. In addition, the flour needs to be put into the egg batter three to four times. If it is put in all at once, it is easy to mix unevenly, especially when the amount is relatively large.

6. If you don’t have a chef’s machine, you can use an electric egg beater to beat eggs.