Super delicious cake must have everyone eaten, let's look at how to make a simple and delicious cake at home!
50g caster sugar
60 g salad oil
5 grams of corn starch
A few drops of lemon juice
Get two containers clean and dry without water and sift the flour and cornstarch into one container.
Heat the oil to about 70 degrees. Pour the oil into the flour mixture and stir well.
Add milk and mix well. There may be oil seepage at this time, don't worry.
Separate the egg white from the yolk, put the egg white into another container, and stir the yolk into the mixture until smooth, as shown in the picture. If you have lemon, you can squeeze a few drops at this point.
Beat the egg white, beat the process into three times add sugar, beat to the effect as shown in the figure, pull up will not go back soon, or you can put the pot upside down over, the egg white will not fall, it is ok, beat is very important, beat the can not.
Preheat the oven at 155 to 160 degrees. First, put one-third of the egg white into the yolk batter (because if you pour it all at once, it will be too much and may not mix evenly), stir as shown in the picture, do not stir with the wreath method, which will affect the expansion size of the cake. After mixing well, pour in a third of the beaten egg white and beat again.
Once combined, pour the batter into the remaining whipped egg whites and beat in the same manner.
Fill the bottom tray with warm water. Mix the batter and pour it into the mold, then give it a jolt to shake out the big bubbles in the batter. Place the mould in the top layer of the water tray, not in the middle of the oven or above, as the skin will dry out and the cake may not be cooked in the middle. Bake for about an hour.
This is in the middle of roasting, and I've done this three times, and every time it's like this, the drum is good, and when it's done, it's taken out to cool and then it deflates back. It's the same height as the edge. Some people say it's probably not cooked in the middle, but it's cooked, but it's not much dented, so it doesn't feel like a failure.
This is what it looks like when it's just baked, if you're worried about the middle, you can take a toothpick and stick it in the middle, take out the toothpick and see if it's wet, if it's wet, it's not too cooked in the middle, just bake it for a while. Then put it upside down on a shelf to cool and unmold it.
Use plain or all-purpose flour.
Caster sugar can be increased or decreased according to personal preference.
You don't have to use salad oil, just plain vegetable oil.
Lemon juice can't be left out.