Old style cake
Overview
When I heard the word "old-fashioned" for the first time, my immediate reaction was a stale, musty smell. Why is it so special? The cake also smells stale? Haha! I really want to know what the ancient cake tastes like! I couldn't help but search the Internet out of curiosity. It turns out that "guzaowei" is a word used by people in southern Fujian to describe the old taste, and it also means nostalgia. It describes the use of simple seasonings and simple methods to prepare food. It also means using ancient methods to prepare food. That taste is called ancient flavor. In this way, old objects and shops that are hundreds of years old have a strong sense of antiquity. It seems that not everyone can afford this term. With an early adopter mentality, I prepared the ingredients and tried to make this old-fashioned cake. Although it is my first time to make it, it is easier to make than chiffon cake and sponge cake, and the ingredients are similar. There is no need to let the ancient cake cool after it comes out of the oven, and there is no need to invert it to set it. You only need to wait for a while before you can cut it and eat it. The taste is warm, soft and delicate, as light as a cloud.
Tags
Ingredients
Steps
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After weighing the required ingredients, start making the cake. Separate the egg yolk and egg white.
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First, heat the salad oil over water to about 40-50 degrees.
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Sift the cake flour into the heated salad oil.
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Use a hand mixer to mix evenly until there are no flour particles.
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Add milk and mix well.
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Add egg yolk and mix well until no lumps form.
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Stir into a smooth paste. When you lift the whisk, the egg paste forms a thick line. Keep aside.
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Now start working on the egg whites. Add salt to the egg whites and stir into a coarse foam.
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Slowly add the sugar to the egg whites in several batches, mix at low speed first, then turn to high speed and mix until wet peaks form.
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As you can see in the picture, the egg whites are wet foam when they are whipped until they can form corners. There is no need to stir anymore at this time and go directly to the next step.
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Take one-third of the egg white and egg yolk paste and mix evenly. Pay attention to the mixing technique and do not stir in circles. Doing so will easily defoaming and the cake will not grow taller during baking.
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Pour the mixed egg batter into the egg whites and continue to mix evenly.
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As shown in the picture, the mixed egg batter is cut and poured into the mold immediately.
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This cake uses an 8-inch square cake mold. You can line the mold with baking paper before making the cake. This is to make it easier to remove the mold after baking. Since we are baking using the water bath method this time, we also wrap a layer of tin foil around the outside of the mold to prevent water seepage.
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Slowly pour the cake batter into the mold and shake it to remove any big air bubbles in the cake batter.
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After the oven is preheated, put 3 cm of hot water into the baking pan and place the mold in the baking pan. Adjust the heat to upper and lower, the middle and lower racks of the oven, 150 degrees, and bake for 60 minutes.
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The cake in the picture is almost ready to bake. Toss the baked cake lightly on the table twice to set it.
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Wait for the cake to cool for two minutes before unmoulding it. You can cut it immediately after unmolding it. Remember to use a sharp long knife to cut it beautifully. This time I used a serrated knife to cut it and the cut was uneven, which affected the appearance of the finished product. In addition, this cake does not need to be inverted to dissipate heat, and you can cut it and eat it directly after baking.
