Blackcurrant cake
Overview
It’s been a while since I’ve made a cake, so I’m a bit new to the operation and not familiar with the new oven. I wanted to make a blackcurrant cake roll, but the egg whites were overbeaten and the temperature of baking the cake was too high, so the cake couldn't be rolled. If it couldn't be rolled, we cut it into pieces, and it tasted just as good.
Tags
Ingredients
Steps
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Prepare materials (I forgot to take a photo of the orange juice)
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Wash the blackcurrant raisins and soak them in hot water until soft, then drain and set aside.
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Separate the egg yolks and whites into a water-free and oil-free container.
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Beat corn oil and orange juice until oil and water are combined.
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Pour the orange juice oil and water into the egg yolk liquid, add 20 grams of sugar and beat to combine.
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Sift in flour.
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Stir thoroughly to form a paste.
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Add 5 drops of lemon juice to the egg whites and beat. While beating the egg whites, add the remaining sugar in three batches.
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Beat the egg whites until they are ten high, and pull out the whisk to make the peaks of the egg whites short and straight.
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Scoop 1/3 of the egg white batter into the egg yolk batter and stir evenly.
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Then pour the egg yolk paste into the remaining egg whites and stir evenly.
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Line a baking sheet with parchment paper and sprinkle with black currant raisins. (Can be prepared in advance)
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Pour the egg batter into the baking pan and smooth it out, then drop it from top to bottom a few times to remove any air bubbles.
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Place in a preheated oven at 160 degrees and bake on the middle shelf for 30 minutes, then bake at 180 degrees for 3 minutes to make the skin dryer, crispier and more fragrant.
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After the cake is baked, place it upside down on the baking grid, tear off the parchment paper, let it warm and cut into small pieces before serving.
