Super tender ancient cake

Eggs 5	Corn oil 30g
Milk 50 grams	Low gluten flour 70 grams
Fine sugar 40g	Lemon juice or white vinegar A few drops

Recipe for super tender ancient cake

Step 1

Prepare the materials first. Separate the egg whites and yolks in advance. The bowl containing the egg whites must be oil-free and water-free. You can put the egg whites in the refrigerator to freeze. The recipe is for a total of 5 eggs, with only 4 egg whites, and the yolk part is 4 egg yolks + one whole egg.

Step 2

First, line the inside of a 450g toast box with silicone paper. You can use scissors to cut the shape and put it in. Because the water bath method is used, the outside is wrapped with tin foil. The tin foil does not need to be as high as mine. I covered the toast before. The old tin foil from the bread was used.

Step 3

Heat the corn oil in the microwave for about a minute.

Step 4

Pour the heated corn oil into the flour and mix well.

Step 5

Add milk and mix well

Step 6

Then start adding egg yolks into the batter one at a time until all the egg yolks are added. Friends who are accustomed to the operation can also add the egg yolks at one time. For novices, it will be easier to mix evenly if they are added in batches. You can use the Z-shape method or the stirring method. Set the prepared ancient egg yolk paste aside for later use.

Step 7

At this time, preheat the oven and fill the baking pan with water. I did not take another baking pan, so I used the baking pan that comes with the oven and filled it with water. The amount of water filled about 2/3 of the entire baking pan. Preheat at 150 degrees. I am used to preheating the water in the baking pan with the baking pan.

Step 8

Start beating the egg whites. Add two or three drops of lemon juice or white vinegar to the egg whites. The sugar can be added in batches. Of course, you can add it all at once. As long as you are used to whipping egg whites, it is generally recommended for novices to add it in batches.

Step 9

If you beat it in batches, beat the egg whites until they are in the state of fish-eye bubbles. The egg white liquid will drip when you lift the head of the egg beater. At this time, add 1/3 of the sugar and continue to beat.

Step 10

There are small bubbles in the egg white liquid, but not fine. At this time, continue to add another 1/3 of the sugar. Continue beating at medium speed.

Step 11

The foam of the egg whites will gradually become finer, and when you lift the whisk, there will be a soft curved hook, and the whole will be in a relatively wet and semi-liquid state. At this time, add the last 1/3 of the sugar and continue beating at medium-low speed.

Step 12

To make ancient cakes, you only need to beat the egg whites until they form a hook as shown in the picture above.

Step 13

Put 1/3 of the meringue into the ancient egg yolk paste, then fold from the bottom up and mix well.

Step 14

Then pour the mixed ancient cake batter back into the remaining egg whites, and stir evenly again to form ancient cake batter.

Step 15

Prepared ancient cake batter.

Step 16

Pour into a 450g toast box that has been lined with oil paper and tin foil, and then shake it twice to release air bubbles.

Step 17

Place in a fully preheated oven. The five-layer large oven can be placed on the middle and lower layers, and the small oven can be placed on the last layer. Set the time to 130 degrees for 60 minutes. Please adjust the time and temperature according to the actual conditions of your personal oven.

Step 18

Baking~

Step 19

After taking it out of the oven, shake it twice to release the heat.

Step 20

Then unmold onto a cooling rack and peel off the surrounding parchment paper.

Step 21

Cut into pieces and enjoy. It has a very moist texture, not dry, but not wet either. Generally speaking, ancient cakes tend to be moist and delicious.

Step 22

It's also a good choice for breakfast.

Step 23

It's also a good choice for breakfast. Cooking tips for super tender ancient cakes

Adjust the temperature and time of the oven according to your own actual conditions. Some small household ovens have ridiculously high temperatures. Please adjust them according to actual conditions. For making cake rolls, whip the egg whites until they are wet and dry.