Nut Cake

Prepare two clean bowls without oil or water, and separate the egg whites and yolks into the two bowls.

Add corn oil and milk to the egg yolks, and whisk thoroughly with an egg beater until well combined.

Sift in the cake flour and mix into a smooth batter.

Add a few drops of lemon juice to the egg whites, whip with a mixer until they expand, and the small peaks pulled up should stand vertically.

First, add 1/3 of the egg white foam into the egg yolk batter and mix evenly.

Then add the remaining and continue to stir evenly.

Separately pour into small cups and aluminum baking pans.

Prepare two packs of nuts.

Place the nut pieces on the surface of the cake and bake them separately using the oven and the air fryer.

Place the aluminum foil baking tray into the air fryer.

Air fry at 155 degrees for 40 minutes.

Finished product.

Place the cupcakes in the preheated oven and bake at 160 degrees for 35 minutes.

The surface appears evenly colored.

Cover with aluminum foil and continue baking until finished.

The time has come, fresh out of the oven.

Finished product. Fluffy and not soggy, very beautiful.