Six-inch cake

Name: Six-inch cake
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 35g Flour; 3 piece Egg; 35g white enamel; 30g Water; 30g Edible oil; 5g Cornstarch; a few drops white vinegar

Six-inch cake: flour, egg and white enamel in a few quick steps, baked until light, fluffy and golden.

45 minNewHard Baking Roast Sweet

Instructions

1
Put the cooking oil and water into the bowl.
2
Stir evenly.
3
Mix the cake flour and cornstarch evenly.
4
Sift in and mix evenly into the oil and water.
5
Then add 3 more egg yolks.
6
Mix well and set aside.
7
Add sugar to the egg white bowl all at once.
8
Beat until smooth and thick, then add a few drops of white vinegar.
9
It's fine once it reaches this state.
10
Take 1/2 and fold it into the egg yolk batter until well combined.
11
Then pour the egg yolk mixture into the meringue and fold evenly.
12
The cake batter has been made.
13
Pour into a 6-inch cake mold and tap to release bubbles.
14
Preheat the oven for 5 to 10 minutes, place it on the middle-lower rack, and bake at 130°C on the top and 120°C on the bottom for 45 minutes.
15
Take out the cake and let it cool.
16
Take the cake out of the mold; it is very intact, neither shrinking nor collapsing, with a fluffy texture, fine and delicately sweet, and delicious.