Traditional Cake (8 inch)

About 60-gram eggs, separating the egg white from the yolk.

Heat the K corn oil to around 70 degrees.

Pour into 110 grams of low-gluten flour (no need to sift the flour).

Stir evenly.

Mix evenly (the flour has already gelatinized, so you don't need to pay attention to the technique, you can mix it randomly).

Add 100 grams of milk.

Stir evenly again.

Add 8 egg yolks.

Stir evenly again.

The egg yolk mixture is ready (it's in a relatively runny state).

Add 80 grams of sugar to an egg white.

K's lemon juice.

Turn the egg beater to high speed.

Beat the egg whites until they form large peaks that can shake, then the meringue is ready.

Take 1/3 of the meringue and fold it into the egg yolk mixture.

Mix well.

Pour all the well-mixed batter into the remaining egg white foam.

Stir again until well combined, and the cake batter is ready. A successful cake batter should have a piled texture and a glossy appearance.

Pour cm into the mold (8-inch traditional sponge cake mold).

Take another baking pan and add warm water.

Pour the cake batter into a baking pan with water.

Place in a preheated oven, middle-lower rack, bake using a water bath method at 140 degrees, for 70 minutes. The time and temperature can be adjusted according to your own oven.

Once the time is up, it comes out of the oven immediately.

Shake out the heat.

No need to invert, just tear off the parchment paper.

Tap it, it's really a cake that shakes its hips.

Cut into pieces.

The cake has a delicate texture and melts in your mouth.

Here’s another piece, give it a try.