Soft cotton cake

Overview

I always want to make something to eat on a rainy day. My son said he wanted to eat cakes without cream. The one he usually makes the most is chiffon. His favorite is light cheese, but my son doesn’t like cheese cakes that have been refrigerated, so I made a compromise and chose the hot-faced cotton cake. I was so surprised when it was baked and cut open. The texture was great, the texture was mellow and soft, and the milky aroma was full. Before dinner time, everyone had eaten it!

Tags

• baking
• children
• afternoon tea
• birthday
• cake mix
• corn oil
• egg
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Separate the egg whites and egg yolks, mix the egg yolks and milk and mix well and set aside

   

3. 3 Put the water in a milk pot and bring it to a boil, then pour in the cake flour

   

4. 4 Turn on low heat and stir with a hand whisk until there are no particles

   

5. 5 Let the oil powder mixture cool, then add the milk and egg yolk mixture in portions

   

6. 6 The mixed state is very delicate

   

7. 7 Beat egg whites with salt until fish eyes are frothy, add half of the sugar

   

8. 8 Add the other half of the sugar in the middle and beat until wet peaks

   

9. 9 Take half of the egg white bubbles and egg yolk batter and mix evenly

   

10. 10 Pour the mixed egg batter into the protein bowl

    

11. 11 Use a spatula to stir into a fine cake batter, which is very fine and shiny

    

12. 12 Line a square mold with greased paper and pour the cake batter into the baking mold

    

13. 13 Preheat the oven to 170 degrees in advance, bake in a water bath for 10 minutes, then turn to 150 degrees and bake for 40 minutes

    

14. 14 After taking it out of the oven, turn it upside down, tear off the parchment paper and let it cool

    

15. 15 Cut into pieces, the cake has a great texture and is extremely soft.

    

16. 16 Look at the organization, there is not a single big bubble