Whole egg cake (2)

Overview

How to cook Whole egg cake (2) at home

Tags

• baking
• cake mix
• corn oil
• whole eggs
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Eggs (4-5 are OK, mine is about 4, 230 grams), powdered sugar (or fine granulated sugar is also OK), salt and add to a clean, water-free and oil-free basin,

   

2. 2 Because they are whole eggs, it is better to put them in warm water of about 40 degrees and beat them with a whisk at high speed for about 5 minutes and then beat them at low speed for a while until the words can be drawn and will not disappear easily

   

3. 3 Sift in the cake flour three times, stirring each time until there are no particles before adding. [The scraper should be used to gently stir from the bottom without making circles]

   

4. 4 Mix milk and corn oil

   

5. 5 This is the finished product of mixing milk and corn oil, then scoop a little egg batter into it and stir well, then pour the mixed egg batter and milk corn oil into other egg batter and mix well

   

6. 6 Pour into the baking pan and knock out any air bubbles

   

7. 7 Bake at 180 degrees for 40-55 minutes, the time depends on your oven settings,

   

8. 8 Finished product

   

9. 9 Golden yellow, full of egg flavor, no lemon or white vinegar added and no fishy smell at all.

   

10. 10 It should be better to use a different cake mold next time

    

11. 11 It’s okay for novices to do it for the first time,