Soft and melt-in-your-mouth cake: Bye Bye Cake

Overview

I bought a 15cm hollow mold from Sanneng a few days ago, so that when my children want to eat cake, I can make a small one that can be eaten completely without wasting it. Use Feijuan's recipe and divide the ingredients by 2 to make a 15cm hollow mold that is just full.

Tags

• baking
• children
• cake
• afternoon tea
• egg white
• egg yolk
• low gluten flour
• fine sugar
• milk
• vegetable oil

Ingredients

Steps

1. 1 Sift the flour twice into the container in advance.

   

2. 2 Pour in vegetable oil.

   

3. 3 Pour in the milk.

   

4. 4 Use a spatula to stir the noodles and liquid until it forms a paste.

   

5. 5 Pour in the egg yolks and use a hand mixer to stir in a Z-shape pattern

   

6. 6 Add fine sugar in batches and beat the egg whites until they are neutral and dry (can form a hook shape)

   

7. 7 Add 1/3 of the egg whites into the egg yolk batter and mix evenly with a spatula.

   

8. 8 Pour the mixed egg batter back into the beaten egg whites, and continue to mix evenly with a spatula.

   

9. 9 The mixed cake batter is fine and poured into the mold from a height of 20cm from the mold.

   

10. 10 Put it into the preheated oven, use upper and lower heat, middle and lower layers, and bake at 175 degrees for about 25 minutes, until the surface turns golden brown. After taking it out of the oven, turn the mold upside down and let it cool before removing it from the mold.