Whole wheat tray cake

Overview

This little cake has been around for a long time. It used to be the favorite of the whole family, but I haven’t baked it for a long time. I think cakes can only be eaten as snacks. Office workers don’t have enough free time. If they have time to bake, bread is a regular item. It can be a snack and a breakfast to satisfy hunger. It kills two birds with one stone. Two days ago, when I was chatting with my colleagues, we talked about making cakes. Haha, it brought back memories that I had almost forgotten. On off-duty days, I dug out cake molds and paper trays from the corners of the cupboards, and searched for cake recipes. Well, the smell of tempting cakes with a light olive fruity fragrance wafted into the kitchen again...

Tags

• baking
• children
• cake
• afternoon tea
• egg
• olive oil
• starch
• white sugar
• white vinegar
• whole wheat flour
• salt

Ingredients

Steps

1. 1 The weighed whole wheat flour is dark, which is in sharp contrast with the starch

   

2. 2 Put the paper tray into the cake mold, place it on the baking sheet, and set aside

   

3. 3 For separated egg whites, the basin must be oil-free and water-free

   

4. 4 Separate 3 egg yolks and one whole egg in another oil-free and water-free basin

   

5. 5 Add 10 grams of sugar and 1 gram of salt to the egg yolk basin

   

6. 6 Mix the eggs with a whisk, you can use a manual whisk

   

7. 7 Add 50 grams of olive oil in three batches, stirring evenly each time before putting it down again.

   

8. 8 After the egg yolk liquid is mixed well, sift in the mixed flour

   

9. 9 Use a spatula to mix well until there are no flour particles. Set aside. At this time, preheat the oven to 170 degrees for 10 minutes

   

10. 10 Add a little white vinegar to the egg white liquid, you can also add lemon juice

    

11. 11 Add 10 grams of white sugar and use an electric mixer at level 1 to make fish-eye bubbles

    

12. 12 Add another 10 grams of white sugar, change to gear 2 and continue beating until slightly fine

    

13. 13 Add the remaining sugar, gradually change to a high level, and beat until creamy. Lift the whisk and the meringue will stick to the peaks

    

14. 14 Take 1/3 of the meringue and add it to the egg yolk paste, stir evenly

    

15. 15 Add 1/3 of the meringue for the second time and continue to mix evenly

    

16. 16 Pour all the cake batter into the remaining meringue and mix evenly

    

17. 17 Pour the cake batter into the mold, shake it gently twice, and put it in the oven at 170 degrees for 25 minutes

    

18. 18 After taking it out of the oven, let it cool before eating