【Old Chinese style cake】
by MaomaoMom
Onlysimple ingredients and in one mixing bowl, you can make this old style spongy cake.
Cook time: 22 minutes
Level: low
Serves: 6 servings
Ingredients:
1: 1/2 cup cake & pastry flour (70g);
2: 3 extra large eggs;
3: 1 tbsp freshly squeezed lemon juice;
4: 5 tbsp sugar (75g);
5: 1 tbsp corn oil (11g).
Directions:
Preheat oven at 340F.
1: Prepare a larger mixing bowl with half full hot water. Place eggs and lemon juice in a mixing bowl and place this mixing bowl inside the bigger bowl (Picture 1). Beat with an electric mixer on high speed until light (Picture 3), then add sugar beat until light and fluffy (Picture 3).
2: Sift flour in three times (Picture 4-5), and use a spatula to fold the mixture until combied well (Picture 6). Add corn oil and combine well. See the Chiffon cake video for more details on how to fold the mixture.
3: Pour batter into six medium size cupcke cups (Picture 7) or lined muffin tin mold. Place cups on a baking sheet (Picture 8), bake in a preheated oven at 340 F/170C for 22 minutes until surface well colored.
4: Remove from the oven and cool in an airtight continer before serving.
I got your recipe, “Soft & Fluffy Cheesecake (or is called Japanese Cheesecake) thru Google search. In it, you mentioned that if the ingredient is doubled, a 9″ x 13″ baking pan should be used instead of 7” in the original recipe.
But you didn’t mention if oven temperature or baking time need to be adjusted. Pls advise. Tks a million.
Agnes
time and tempture are the same
I tried to write this reply twice but don’t know why it went to your side without me hitting “post a comment” key. I believe you understand what I wanted to write. Could you pls advise what causes the wetness around the edge of the cake? tks.
这个老鸡蛋糕不应该湿,’如果是乳酪蛋糕是比较湿
请问那一大匙油什么时候放?还有我打蛋时加了油,但是做出来的蛋糕不蓬松,而且最底下跟一层胶似的,不过味道很好,谢谢
最后放
最后放?在面粉之后吗
是
低筋粉是不是 cake flour?
是cake&pastry flour
如果放在一个大的玻璃烤盘里或者其它容器内而不用纸杯承装面糊,烤箱温度和时间需要调整吗?谢谢!
烤的时间要加长,试试35分钟。