Whole egg cake

Whole egg cake

Overview

It has been about half a year since I bought the oven, and I have made many cakes one after another, but none of them are satisfactory. I have tried both split egg and whole egg beating, and I really feel that for a novice like me, whole egg beating has a higher chance of success. Yesterday I made a whole-egg whipped cream that was a success. My husband and kids didn't have enough to eat, so I made it again today. This should be regarded as my first successful work. If there are any experts who think there are shortcomings, please give me some advice

Tags

Ingredients

Steps

  1. Prepare materials

    Whole egg cake step 1

  2. Beat the eggs into an oil-free and water-free basin, add the sugar all at once, add a few drops of lemon juice, and beat with a whisk at low speed to incorporate the eggs and sugar.

    Whole egg cake step 2

  3. Put the basin into warm water and use a whisk to beat at high speed (must beat with warm water, otherwise it will be difficult to beat)

    Whole egg cake step 3

  4. It's probably good to hit this level. (Lift the egg beater and let it flow down slowly, and the traces will not disappear soon)

    Whole egg cake step 4

  5. Sift the flour four times into the beaten egg mixture, and stir quickly and gently until there are no lumps at all

    Whole egg cake step 5

  6. Spread 10% oil evenly on the tray, pour in the egg liquid, and shake it down vigorously. This also preheats the oven

    Whole egg cake step 6

  7. degrees upper and lower heat, my oven is just right for 25 minutes

    Whole egg cake step 7

  8. The kids started eating the finished product before I even had time to take a photo

    Whole egg cake step 8