Crispy water-free small cake ~ Crispy water-free whole egg small cake

Overview

I make cakes when I have time during this period, but I have never made a waterless crispy crust. I tried it today and it was very successful. It’s not inferior to the chefs at the cake shop at all. I feel a sense of accomplishment when I make it. It’s really crispy and leaves no residue when you eat it!

Tags

• baking
• cake flour
• corn oil
• egg
• lemon
• white sugar

Ingredients

Steps

1. 1 The picture shows half the amount, but later I felt it was too little and added half the amount

   

2. 2 Add all the sugar into the whole egg liquid and start beating. The whole eggs will be beaten very slowly. This step is when your patience is tested

   

3. 3 After whipping, draw a pattern in the basin and it will disappear immediately, indicating that the whipping is done

   

4. 4 Sift in the flour and mix evenly

   

5. 5 Then pour a quarter of the egg liquid into the corn oil and stir evenly

   

6. 6 Then pour the mixed oil into the remaining egg mixture and mix evenly

   

7. 7 After preheating the oven to 175°C for 10 minutes, place the mold that is eighty-full and bake for 30 minutes

   

8. 8 The crispy cake is out of the oven

   

9. 9 It’s the same as the one sold, but the one you make yourself tastes better

   

10. 10 It's so crispy that the crumbs fall off when you bite it, haha...