Old-fashioned cake

Sift the low-gluten flour.

Fresh eggs.

Add rapeseed oil (vegetable oil can also be used) to the pot, and heat it to 70 degrees.

Pour in the sifted low-gluten flour and mix evenly using a Z-shaped folding motion.

Pour into a bowl to cool, then add milk.

Stir evenly.

Then add the egg yolk.

The egg yolk mixture is finished.

Beat the egg whites until they form coarse bubbles, then add 1/3 of the sugar.

Beat until it becomes a fine foamy texture, then add one-third of the sugar for the second time and continue beating.

Beat until smooth and thick, then add the last portion of sugar and continue to beat.

Just bend it into a large hook.

Take 1/3 of the meringue and add it to the egg yolk batter.

After mixing evenly, add the meringue a second time.

After folding until evenly mixed, finally add the remaining meringue and fold until evenly mixed.

Pour the well-mixed cake batter into an 8-inch springform cake pan (the cake pan should be wrapped with aluminum foil to prevent leakage). Place the pan in a square mold with 2 cm of water, water temperature at 45°C, bake at 150°C top and bottom heat for 60 minutes.

After applying the surface color, cover with aluminum foil to prevent burning, then after 20 minutes lower the heat to 140 degrees (adjust according to the differences in each oven).

Traditional cake freshly baked in Changxin.

Automatic demolding, very perfect, the color is the natural color of the cake, fresh and light.

Cut the cake into pieces; it is soft and delicate, pleasantly fragrant, and mouth-watering.