10 inches of cake

　　The oven I bought two days ago, the first one to bake purple potatoes was also a success, today the cake mold I bought online finally arrived, I can't wait to start making cakes, I've been using electric rice cooker before, today the first one to use the oven to make cakes feels good, but the fire resistance still needs to be improved

WHAT YOU NEED

Ingredients

Plain flour + cornstarch (or low starch flour 160 g) 128 g
10 eggs
110 grams of milk
80 grams of cooking oil
140 grams of white sugar
Drops of white vinegar

How TO MADE 10 inches of cake

Steps 1 to 4

1. Prepare two containers without water or oil, open the egg yolk and the protein separately (be careful not to mix the protein container with the egg yolk, otherwise it will be difficult to open)

2. In the egg yolk bowl, add 20 g of white sugar, butter, and milk in turn, mix the same thing evenly with each addition, and finally mix the flour and egg yolk in the sieve with a cross-cut or stir-fry method.

3. A few drops of white vinegar are poured into the protein bowl, the protein is frozen, and then 120 g of white sugar is added three more times until the protein is frozen dry (a small hook appears on the egg-breaker)

4. Put the protein paste three times in the egg yolk bowl and stir evenly with a cross-cut or flip-flop.

Steps 5 to 8

5. After pouring the cake paste into the mold, shake it on the table for a few seconds, shake the bubbles out, and put it in the oven that has been preheated for 10 minutes at a temperature of 160 degrees for 55 minutes.

6. After the cake comes out of the oven, it is placed on the table for a while, then immediately turned upside down to wait for it to cool and then take off.

Handy cooking tips

　　A 10-inch cake is made with eight normal-sized eggs, but my eggs are smaller, so I used 10 of them, and the square is the square of the cake that I found on the Internet before, and this time it's based on the number of eggs added.