Crispy cake--a popular oil-free and water-free cake

Overview

When I was a child, the oil-free and water-free short-crust cakes were all the rage. They were particularly crispy on the outside and soft on the inside. Do you still remember the taste of that cake from your childhood?

Tags

• baking
• children
• cake
• afternoon tea
• egg
• low gluten flour
• oil
• white sesame
• fine sugar

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Pour the eggs into an oil-free and water-free container, and add sugar all at once

   

3. 3 Put a pot of hot water under the basin, about 38 degrees, and beat it until the egg beater falls down when you lift it, but the paste will not disappear immediately. You can draw clear lines on the egg paste in the basin.

   

4. 4 Sift the low-gluten flour and add it to the egg batter in three batches. Use a whisk to stir from the bottom up until the egg batter and flour are evenly mixed

   

5. 5 Preheat the oven and cake mold in advance, and grease the preheated mold with oil

   

6. 6 Pour the cake batter into the mold

   

7. 7 Then sprinkle sesame seeds on the surface, preheat at 180 degrees, bake in the middle layer, and bake for about 20 minutes to color and demold.