Cotton cake
Overview
This is a Japanese-style cotton cake with a delicate texture and soft texture. It uses hot noodle and water bath methods. It has a different production process from traditional chiffon and sponge cakes. The method is a little complicated, but it is not difficult. If you already know how to make chiffon cake, try this cotton cake. You will think it is more delicious than chiffon cake, with a more delicate texture and a melt-in-your-mouth feeling. A cake that is highly recommended!
Tags
Ingredients
Steps
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Add corn oil to a non-stick pan and heat over low heat until slightly boiling.
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Immediately remove from the heat, add Xinliang low-gluten flour and quickly stir into a smooth hot dough, put it into another basin and set aside.
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Preheat Dongling K38B oven to 150 degrees. Beat 3 egg yolks and 1 whole egg in a bowl.
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After stirring evenly with a manual egg beater, add milk and mix evenly.
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Add the mixed egg yolk liquid into the flour batter in two batches. After mixing once, add another.
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The mixed egg yolk paste is in a fluid state.
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Add lemon juice to the egg whites and beat with an electric mixer until foamy.
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Add the fine sugar to the egg whites in three batches and beat until there are small curves.
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Add one-third of the whipped meringue into the egg yolk batter.
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Use a spatula to stir evenly, then pour it back into the remaining meringue and stir evenly using the same technique.
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Pour the mixed cake batter into an 18CM square mold lined with greaseproof paper. Shake the baking pan to pop out any large air bubbles in the cake batter.
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Fill the baking pan with hot water and place it on the bottom level of the oven. Place the mold on the grill and place it on the second-to-last level. Bake for 50 minutes.
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Don’t turn the baked cake upside down, just let it cool and slice it. What a soft and delicate cake.
