"Cute" little cake
Overview
Low-gluten flour has no gluten, and the small cakes made are particularly soft, which can better protect the baby's stomach and intestines. Eggs are rich in protein and iron and are easy to digest! If you have a picky eater at home, the mother will always try to find new ways to cook! This little cake has zero failures. It has a particularly soft texture, is more delicate than chiffon, has a melt-in-your-mouth feeling, is not so sweet, and has a particularly strong egg flavor, making it very suitable for babies! This is my baby’s private collection of cakes. I have been making it for two years. Let’s take out the good stuff and share it with my friends. I hope every baby will like this cute little cake when they see it!
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Ingredients
Steps
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Prepare all ingredients
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Separate the whites and yolks of 3 eggs into two clean, oil-free and water-free basins. Add one more whole egg into the yolk basin
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Beat the egg yolks until evenly dispersed
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Add corn oil and mix well
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Sift in cake flour
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Make two turns of the manual egg beater clockwise, twist the dry powder in, and then stir in a Z-shape until it is fine and smooth with no dry powder
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Add fine sugar to the egg whites
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Beat the egg whites at medium speed with an electric mixer until the egg whites form a small upright peak when you lift the egg beater
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Pour the egg yolk batter into the egg white batter and stir it up and down with a silicone spatula
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Just make it uniform and no protein can be seen
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Grease a silicone mold with oil and put the cake batter into the mold with a spoon until it is flush
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Place in the middle rack of a preheated oven at 150 degrees for about 20-25 minutes
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The cake is ready to be baked when the surface turns yellow
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Unmould the cake and let it cool
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Just decorate the bear’s eyes with chocolate beans
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The cute little cake is ready
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Finished product picture!
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Finished product picture!
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Finished product picture!
