Whole egg cake

Whole egg cake

Introduction:

"Compared with Qifeng cake, I prefer the traditional old chicken cake. It's full of memories of childhood, and it's rare to eat delicious when I was a child."

Production steps:

Step 1: store the ingredients, flour, sugar, eggs and vegetable oil

Step 2: add 50g sugar to the whole egg

Step 3: whisk the whole egg, lift the beater, the egg paste will not disappear immediately, it means that the whisk is good

Step 4: add vegetable oil and stir well

Step 5: sift in the flour in several times and mix evenly with a scraper

Step 6: pour into the mold, knock a few times, shake out the big bubbles inside, preheat the oven at 185 ℃ for 20 minutes

Step 7: the cake does not need to be turned upside down after being baked, and it can be demoulded after being cooled

Materials required:

Eggs: 2

Sugar: 50g

Corn oil: 15g

Flour: 60g

Note: it takes time to pass the whole egg. When you lift the batter, the pattern will not disappear immediately. When you sift in the flour, you must pay attention to the mixing method, and do not circle. The specific baking time can be adjusted according to the oven's temper. I feel that this cake is sweet and can reduce the amount of sugar appropriately

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet