How to make pure egg cake?

Everyone must have an impression of the pure omelet when I was a child. I took sugar, flour and eggs to beat the omelet and gave the stall owner the manual fee. The omelet is rich in egg fragrance and delicious without additives.

But in retrospect, when I was a child, the omelet tasted a little hard, a little dry and a little choking. After I improved the cake paste, it tasted softer and more delicate, and it was very delicious. Usually it is baked in a cake mold. An eight-inch cake needs five eggs, which shows how practical eggs are. You can also make it with a cupcake mold. Mould depends on personal preference. Share its practice with you here.

food

5 eggs, 70g sugar, 50g milk, 50g corn oil and 85g low-gluten flour.

Start making

1. Separate the yolks and whites of five eggs in two small pots. Add 30g sugar to the yolk, stir well, pour in milk, stir well, then pour in corn oil and stir well with the eggs. Let it stand for about 10 minute and wait for emulsification. Then pour the low-gluten flour into the yolk paste and draw eggs? Ten? Stir until there is no dry powder and no particles.

2. In the egg white basin, slowly beat the egg white with an egg beater, and add 40g sugar in three times during the beating process. The correct state of sending: put it into the egg white with an egg beater and pull it out, and the small right-angled protein is pulled out; Protein in the eggbeater won't fall off.

3. Scoop one-third of the beaten egg whites into the egg yolk paste and stir evenly with a spatula, then pour all the egg yolk paste into the egg whites and stir evenly with a spatula.

4. Pour the cake paste into an eight-inch cake mold from a height, and shake it a few times to shake out bubbles.

5. Preheat the oven for 20 minutes at 160℃ and bake at 140℃ for 50 minutes.

6. Slash it twice after taking out the furnace, shake out the hot air at the bottom and quickly buckle it on the drying net. After all, cooling and demoulding.

The taste is delicate and full of egg fragrance, just like when I was a child, but the sweetness can be mastered by myself, and it is soft and glutinous, which belongs to the upgraded version of the egg cake when I was a child. You can also put it in a small mold and bake it into a number of small cakes. Shorten the time appropriately, and see that the cake is no longer tall, and some can be turned off after retraction.