Old style cake

Overview

This cake has a warm, soft and delicate texture, as light as a cloud.

Heat the corn oil over low heat until it boils slightly, then turn off the heat.
Sift in the low-gluten flour and stir evenly by hand.
Add milk.
Mix well.
Separate the eggs, put the egg whites into a clean basin without oil and water, and put the egg yolks into the previously made batter.
Mix the egg yolk paste evenly with an egg beater.
Add a little lemon juice to the egg whites, add sugar in 3 batches, and beat until wet peaks form.
Add one-third of the meringue into the egg yolk batter and mix evenly with a spatula.
Pour the mixed cake batter back into the egg white bowl.
Mix well.
Pour the cake batter into a deep baking pan lined with greaseproof paper and shake it vigorously a few times.
Place the baking pan filled with water into the bottom shelf of the oven, preheat the oven, place a deep baking pan on the baking pan filled with water, heat up and down to 90 degrees, and bake for 70 minutes.
Once the cake is evenly colored, take it out of the oven. Unmold the cake, place it on a baking sheet, and uncover the parchment paper around it.
Finished product picture.
Finished product picture.
Finished product picture.
Finished product picture.