Taiwanese ancient cake

Eggs (about 60g) 6	Low-gluten cake mix 100g
Corn oil 85g	Pure milk 68g
Fine sugar 80g	Lemon juice or white vinegar 3 drops

How to make Taiwanese ancient cake

Step 1

Wrap the bottom of the 8-inch flexible bottom square film with two layers of tin foil to prevent water leakage. If you have a solid base mold, you don’t need to wrap it with tin foil; line the inside of the mold with oil paper, and then insert a piece of cardboard with the same width as the mold around it (as shown in the picture). This is to prevent the edges from getting stained. Also helps the cake climb. (If there is no square mold, you can use a round mold to make it)

Step 2

Separate the egg yolk and egg white (the basin containing the egg white must be free of water and oil)

Step 3

Heat the corn oil until smoking, then turn off the heat immediately;

Step 4

Pour the corn oil into a mixing bowl and sift in the low-gluten cake flour;

Step 5

Stir until there are no flour particles;

Step 6

Add pure milk and mix;

Step 7

Add separated egg yolks;

Step 8

Mixed egg batter;

Step 9

The next step is to beat the egg whites! Add 3 drops of lemon juice or white vinegar to the egg whites (this is to reduce the smell of egg), then add fine sugar to the egg whites in three batches and beat (same as making chiffon)

Step 10

Whisk until wet peaks form, that is, when you lift the egg beater and it has a hook shape, and it will fall down when you tap it gently, that's it!

Step 11

Add one-third of the egg whites to the egg yolk paste, and mix evenly;

Step 12

Pour the mixed egg batter back into the remaining egg whites;

Step 13

Mix evenly by crossing;

Step 14

Pour the mixed batter into the prepared mold, tap gently to release air bubbles, and smooth the surface;

Step 15

Preheat the oven to 140 degrees in advance, add two-thirds of the water to the baking pan, place it on the second-to-last layer of the oven, and then place the cake mold in the baking pan;

Step 16

set upHeat at 140 degrees for 70 minutes; (Adjust appropriately according to the temperature of your personal oven)

Step 17

Pull out the cardboard, lift out the cake, uncover the surrounding parchment paper, and place it on a drying net to cool;

Step 18

Cut into pieces according to personal preference and serve! Cooking techniques for Taiwanese ancient cakes