Old-fashioned water-free and oil-free cake

Overview

How to cook Old-fashioned water-free and oil-free cake at home

The four eggs are over 40 grams each. I weighed them and they are over 50 grams each! Mix with a whisk!
After stirring evenly, add 85 grams of white sugar and beat at high speed
After beating until it becomes white, turn to a low speed and continue beating until the scratches do not disappear easily!
Add the flour, use a flat spatula to turn from the bottom of the right side to the top of the left side, and repeat until the flour and egg liquid are evenly mixed!
Pour the mixed paste into the mold. I then looked at how to use the mold. The reason why mine has no shape is because it is better to have a hard mold on the outside! Not next time!
Preheat the oven in advance, put the cake batter into the oven at 180°C and cycle it up and down for 25 minutes. I threw it in and forgot to bake it for 30 minutes. The color is good, I like it!
You no longer have to go out and buy cakes, you can make cakes yourself! You can use it all, you can add any dried fruit! Variety of changes! There is really nothing else at home today except for some black sesame seeds, haha! The previous recipe was missing an important step, so I quickly reissued it! Apologize!