Eggs 5 Soft white sugar 150g
Cake flour 190g Lemon juice Appropriate amount
Baking powder (optional) 2 grams Release oil
Butter 10 grams Corn oil 10 grams
Cake flour 5 grams
How to make classic waterless cake Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 1

Step 1

5 eggs Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 2

Step 2

Add a few drops of lemon juice and sugar Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 3

Step 3

First stir in the sugar with a whisk to prevent it from spraying, then turn on the first gear and beat slowly. Beat the whole eggs with a wire stick! Classic waterless cake - healthy and oil-free, a must-have for breakfast! Recipe 4

Step 4

Beat slowly in first gear for 8-9 minutes. Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 5

Step 5

The beaten egg batter will be white and sticky, and it will be sticky and milky white with accumulation. Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 6

Step 6

Sift in the flour in 3-4 batchesClassic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 7

Step 7

Stir evenly Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 8

Step 8

This is the prepared egg paste Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 9

Step 9

Prepare the peeling oil in advance: 10 grams of butter, 10 grams of corn oil, 5 grams of cake flour, stir evenly Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 10

Step 10

Brush the mold release oil on all surfaces. You can also use paper support directly without using release oil. Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 11

Step 11

Pour the egg batter into a pointed pot or piping bag Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 12

Step 12

This cake pouring pot is easy to use, and all the egg batter is poured into it. Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 13

Step 13

Pour or squeeze into molds Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 14

Step 14

There will be a little more egg batter for larger eggs, pour the excess into the paper cup. You can bake them without the hassle of piling them all on.Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 15

Step 15

Place in the lower and middle racks of the preheated oven and bake at 160 degrees for 30 minutes. Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 16

Step 16

It’s out! Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 17

Step 17

After taking it out of the oven, remove from the mold and let it cool. Classic waterless cake - healthy and oil-free, a must-have for breakfast! Illustration of how to do it 18

Step 18

It has a smooth texture, no oil and is healthy. It is most suitable for breakfast. It will become more delicious after being softened for two days. Classic waterless cake cooking tips

1. The old cake is made with whole eggs, so you must use soft white sugar. 2. It’s also good to bake with a paper tray. The cake baked with release oil will be more fragrant, but it’s a bit laborious to brush the mold.