Soufflé light custard cake
Overview
Early summer of 2014: I had not been teaching myself how to bake for a long time, and I didn’t have many utensils at home, but some were just necessary. I wanted to make a cheesecake, etc., but I didn’t have cream cheese. What should I do? Then change your mind and use condensed milk instead. This is my first time trying to make soufflé light custard cake. Unexpectedly, I succeeded. The taste is very light, smooth and melts in your mouth~~~
Tags
Ingredients
Steps
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Gathered the ingredients for making soufflé light custard cake
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Melt butter, milk and 10 grams of caster sugar together with heat-proof water and stir evenly
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After melting, take it out and sift in low-gluten flour
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Put it back into the hot water basin and quickly stir in the low-gluten flour until there are no particles and it becomes a paste
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Take out another egg yolk and mix well, then add the second egg yolk and mix well
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At this time add 15ML condensed milk and stir quickly
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After the egg yolk is evenly stirred, cover and set aside for later use
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Add a little salt and white vinegar to the egg whites
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Add sugar in three additions and beat until wet peaks
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Take 1/3 of the egg whites and mix well with the egg yolks
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Pour back into the egg white bowl and mix well
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Pour the mixed cake into a mold covered with tin foil, lift the mold, and lower it 3 to 4 times about 10cm away from the table to knock out excess air bubbles
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Place on a baking sheet filled with water, place in the lower shelf of the preheated oven, bake at 180 degrees for 15 minutes, then turn to 160 degrees for 25 minutes
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Don’t rush to take it out after baking, just let it sit in the oven for about 40 minutes
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Take out the mold and let it cool before demoulding
