Low Calorie Crispy Cake

Overview

This cake is very simple. It only requires three raw materials. It is water-free and oil-free, which reduces a lot of calories. It is healthy and easy to make. As long as the eggs are beaten properly, everything is a cloud ~

Tags

• baking
• cake
• egg
• low gluten flour
• fine sugar

Ingredients

Steps

1. 1 Have the raw materials weighed and ready

   

2. 2 Put the eggs (whole eggs) into a large bowl or basin that is oil-free and water-free (the eggs will expand when beaten, so it is best to use a larger bowl or basin for easier operation)

   

3. 3 Beat the eggs with a whisk at high speed. When the fish-eye foam is formed, add half of the sugar and continue beating

   

4. 4 Beat until the egg bubbles become smaller and then add the remaining sugar (the sugar can also be added in 3 times or all at once)

   

5. 5 Continue to beat at high speed until the volume expands and the color turns white, then turn to low speed and beat until there are no big bubbles and it is more delicate

   

6. 6 Just beat until the pattern is not easy to disappear

   

7. 7 Then add sifted flour

   

8. 8 Stir until there is no dry powder (shovel in from the right side, across the bottom of the pan, then pick up from the top left, and turn the bowl, stir until there is no dry powder)

   

9. 9 Brush the mold with some oil, and if there is a paper holder, put it into the paper holder

   

10. 10 Put it into the mold (my baking pan is too small and can’t be filled all the way, so I use a few paper cups to put it in)

    

11. 11 After preheating the oven to 170 degrees, place the mold in the middle layer and heat up and down for 25 minutes

    

12. 12 I just took random photos of the finished product. I’m a bit lazy today. Tasty is the last word, haha