Ham Sausage Chive Cake

Overview

Love sweet and savory cakes. This ham and chive cake is a hit at my house. Everyone loves to eat. The sweetness is just right, no need to reduce the sugar. It won’t be sweet anymore if you reduce it any more~ I have always used the egg-backed method to make this cake. One time I forgot about it, so I just put the egg yolks into the emulsified milk and oil. I thought it would fail, but the cake turned out to be very delicate and fluffy. It's a hit or miss. From now on, I use this method every time I make this cake, and I enjoy it~

Tags

• baking
• breakfast
• chive leaves
• corn oil
• egg
• ham sausage
• low gluten flour
• sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 First put oil paper on the bottom of the baking pan.

   

2. 2 Finely chop onions and ham sausage and set aside.

   

3. 3 Use an ACA electronic scale to weigh all ingredients. Milk and oil can be filled directly in a basin.

   

4. 4 Put the oil, milk, and salt into a basin. Beat with a manual egg beater. Stir until the emulsified state. If you don't understand the emulsified state, just beat for a minute or two.

   

5. 5 Separate the yolks and whites of the eggs, put the yolks into the mixed milk liquid, and put the egg whites into another water-free and oil-free basin. Stir the egg yolks and milk evenly. You can mix a few more times, but don't stir too much to avoid too many bubbles in the milk.

   

6. 6 Sift the flour into the egg yolk liquid in three batches and mix evenly using the stirring technique.

   

7. 7 Add a few drops of lemon juice to the egg whites, make fish eye bubbles first, then add the sugar in three parts. Beat until the egg beater is lifted up and a small curved hook appears. Because you are not making a cake roll, you have to cut it directly. You can beat the egg whites harder so that the cake will be fluffier.

   

8. 8 Take one-third of the egg white and put it into the egg yolk paste, and use the cutting and mixing technique to stir the egg paste evenly. Then add two-thirds of the egg whites into the egg yolk paste and mix well using the same technique.

   

9. 9 Pour the egg yolk paste into the remaining egg whites and mix evenly. The mixed batter will be fluffy.

   

10. 10 Pour the cake batter from a higher position into a baking pan lined with greaseproof paper. Use a spatula to scrape the surface evenly so that the egg batter covers the baking pan. Then sprinkle the ham sausage and chives evenly on the surface of the egg batter. Pick up the baking pan and shake it gently to pop out the air bubbles inside the egg batter.

    

11. 11 Place in the preheated oven, middle rack, and bake at 150 degrees for 20 minutes!

    

12. 12 The baked cake is placed directly on a baking sheet lined with greaseproof paper. While it's still hot, slowly pull apart the oil paper on all four sides, and then tear the entire piece of oil paper apart.

    

13. 13 The bottom of the cake is torn open. Because the light is not good. The bottom of the cake actually looks white when photographed. The real thing is slightly yellow. Tear off the oil paper and put it back on the cake surface to prevent the surface from drying out.

    

14. 14 Arrange the cold cuts in a box and seal them for storage. And eat it as quickly as possible.

    

15. 15 Let’s eat