Learn to make cakes?

Just add egg whites to low-gluten flour, milk, etc. Stir well, put it in the oven, heat it up and down 155 degrees, bake the lower layer for 55 minutes, and the cake is ready.

The specific steps are as follows:

Ingredients: 8 eggs, low-gluten flour140g, milk100g, corn oil 50g, sugar130g, and a few drops of lemon juice.

1, prepare all the ingredients.

2. First, separate the egg yolk from the egg white in two water-free and oil-free pots, add corn oil into the milk and stir until emulsified, then add the egg yolk and stir evenly, then sieve in the low-gluten flour, sieve in twice, and sieve in the next time after stirring evenly each time.

3. Add lemon juice to the egg white, beat with electric egg beater until rough, and then add sugar. Add sugar three times and beat until it is difficult to foam. When the eggbeater has a small sharp corner, it is called protein cream.

4. Add one third of the egg white cream to the egg yolk paste, stir or mix it up and down, then pour the mixed egg yolk paste back into the egg white cream and stir or mix it up and down.

5. Pour the stirred cake paste into the school chef's 10 inch cake mold, pick up both ends of the mold, gently shake it a few times, and make a big bubble.

6. Put it into the preheated oven, heat it up and down 155 degrees, and bake it at the lower level for 55 minutes to see the temperature of your oven. Take it out and shake it immediately after baking, then hang it upside down and cool it before demoulding.

7. Finished product drawing.

Precautions:

1, after adding egg white cream, the batter must not be circled, otherwise it will defoam. You should use stirring method or stirring method up and down.

2. The temperature and time of the oven are for reference only, and everyone is subject to the temper of their own oven.