Four-inch split cake
Ingredients
- Eggs 3
- Milk 40g
- Low gluten flour 60g
- Vegetable oil 40g
- Sugar 40g
Steps
1. Prepare materials
2. Preparation tools
3. Separate egg whites from egg whites (there should be no yolk in the egg whites)
4. Add a small amount of sugar to the egg yolk
5. Mixing with manual egg beater
6. Add vegetable oil and milk
7. Stir evenly and sift in low-gluten flour
8. Use a manual whisk to stir evenly from the middle in the same direction
9. As shown in the picture, prepare to beat the egg white
10. Beat the egg whites to form a triangle as shown in the picture
11. Add the beaten egg whites into the egg yolks in two batches and stir evenly (Stir and stir from the middle, don't use too much force to prevent defoaming. A small amount of protein lumps can be cut with a spatula)
12. After mixing, pour it into the mold from a high altitude, and then shake it vigorously for a few times (to shake out air bubbles)
13. Place in a preheated oven and bake at 150 degrees for 50 minutes
14. After the time is up, take it out of the oven and shake it a few times. Upside down on the shelf
15. Remove from the mold after cooling
16. The beautiful four-inch cake is now formed (my quantity is based on two four-inch cakes, you can reduce the scale by making one)
Tips
- When mixing egg whites and batter, the speed must be fast and the intensity as small as possible to prevent defoaming
