Exclusive Traditional Cake

Finished product image.

Method: Put 90 grams of corn oil into a pan and heat it to 75/80 degrees, then pour the oil into sifted cake flour and mix evenly.

Add 90 grams of milk and stir well.

9 egg yolks, stirred evenly using a Z-shaped motion.

One egg white, add a few drops of lemon juice, 90 grams of white sugar can be added in three portions, or it can be added all at once. Beat at low speed to dissolve the sugar, then beat the egg white at high speed. Lift the whisk and there should be a large hook shape. Do not overbeat, as the cake baked will not have a soft texture.

Take one third of the egg whites and add them to the egg yolk mixture, folding gently until well combined. Pour the egg yolk mixture into the remaining egg whites, folding gently until well combined, being careful not to stir for too long to avoid deflating the batter. Line the mold with a layer of parchment paper, pour in the cake batter, and lightly tap a few times to release any air bubbles.

Preheat the oven, bathe in baking, place an appropriate amount of water in the container, bake with upper and lower heat at 150°C for 50 minutes. The temperature is for reference only.

Remove from the oven when cooked, give it a few gentle shakes to release the heat, let it sit while still warm, and then cut into pieces.

The texture is tender, and the taste is sweet, soft, and delicate.

Finished product image.