Oil-free eight-inch cake

Name: Oil-free eight-inch cake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 258g Egg; 86g low-gluten flour; 48g white sugar; 43g Milk; 1g Salt; 5 drops White vinegar or lemon juice

Oil-free eight-inch cake: egg, low-gluten flour and white sugar in a few quick steps, baked until light, fluffy and golden. Follow the steps for the best results.

1 hrNewMedium Baking Roast Buttery

Instructions

1
All the materials are ready.
2
Separate the egg whites and egg yolks, and beat them in bowls that are free of water and oil.
3
Put 15 grams of sugar in the egg yolk and 30 grams of sugar in the egg white.
4
Mix the sugar and egg yolks evenly, then add the milk and mix evenly, then sift the flour into the egg yolks and mix evenly.
5
Add salt and white vinegar to the egg whites, and beat with a whisk until soft peaks form.
6
Add 1/3 of the egg whites into the egg yolk mixture and fold until evenly combined.
7
Then pour the egg yolk mixture back into the egg whites and gently fold until evenly combined.
8
Pour into the mold and tap twice.
9
Spread evenly on the surface, then shake twice.
10
Place it in the mold and bake for 60 minutes.