Change a pattern, please -- [almond cake]

Change a pattern, please -- [almond cake]

Introduction:

"This almond cake still uses the recipe of sponge cake. Two more proteins are added to the egg tart, which makes it more delicate and fluffy! Add some almond slices. It's more beautiful visually, because it's a gift. It can't be made into a paper cup. It's very convenient to take! "

Production steps:

Step 1: prepare the raw materials and sift the low gluten flour twice for standby;

Step 2: beat the eggs with hot water until they are thick;

Step 3: put white sugar in one time;

Step 4: beat the eggs at low speed first and then at high speed until the beater lifts them up and the egg will not drip. (you can also insert a toothpick into it. If it doesn't fall down, it's OK.);

Step 5: pour in corn oil and continue to beat evenly;

Step 6: add the sifted low powder in three times, turn it gently with a scraper and mix it evenly without circle to avoid defoaming;

Step 7: the batter is delicate and fluffy;

Step 8: put the cake paste into a paper cup, fill it with 8%, put it on the baking plate, pick up the baking plate, shake it twice, shake off the big bubbles, and preheat the oven 180 ℃ for 5 minutes;

Step 9: sprinkle some almond slices on it;

Step 10: put into the oven, 180 degrees, up and down the fire, middle and lower, 25 minutes;

Step 11: take out the baked cake and eat it!! (the cake paste is too full. It's very high.)

Materials required:

Eggs: 4

Egg white: 2

Low powder: 140g

Almond slice: moderate amount

Paper cups: 14

Sugar: 90g

Corn oil: 30g

Precautions: 1. Do not stir the cake paste in circles to avoid defoaming and the cake is not soft; 2. The power of each oven is different, please adjust the oven temperature as appropriate.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet