【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.
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还有个问题毛毛妈，为什么我烤出来的颜色没有记忆中老式蛋糕的那个颜色呢？需要用boil档上色吗？还是烤一半的时候拿出来刷牛奶?
可能你的烤箱不是上下火，可以适当调整温度，或boil下
我的烤箱只有上火，那么温度要多少度呢？或者boil多久?
应该是下火吧，温度不变，提前预热。一般boil 2-3分钟看看
请问：我的问题是- 什么时候把中号盆从小半盆热水里取出？面粉加入就结小块了，看上去… 图3是依旧在热水中打，还是已经取出了？谢谢！
面粉加入，都拌匀了，拿出来。
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油什么时候放
放蛋黄糊里