Whole egg cake

Overview

Compared to chiffon cake, I prefer the traditional old-fashioned chicken cake. It is full of childhood memories and is a delicacy that was rarely eaten when I was a child

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• corn oil
• egg
• flour
• white sugar

Ingredients

Steps

1. 1 Stock up on ingredients, flour, sugar, eggs, vegetable oil

   

2. 2 Add 50g sugar to the whole eggs

   

3. 3 Beat the whole eggs and lift the egg beater. If the egg batter does not disappear immediately, it means it is well beaten

   

4. 4 Add vegetable oil and mix well

   

5. 5 Sift in the flour in batches and mix evenly with a spatula

   

6. 6 Pour it into the mold, tap it a few times to knock out the big bubbles inside, and preheat the oven to 185 degrees for 20 minutes

   

7. 7 There is no need to invert the cake after it is baked, just unmold it after cooling