Ingredients for Traditional Early Cake:
Corn oil 70g, Milk 110g, Cake flour 90g, Eggs 8, Sugar 70g, Lemon juice 6 drops.
Steps for making Traditional Early Cake:
1. Separate the egg yolks.
2. Separate the egg whites and place them in a grease-free and water-free bowl.
3. Heat the corn oil to 80 degrees Celsius and pour it into the cake flour.
4. Stir evenly.
5. Pour in the milk and stir evenly.
6. Add the egg yolks.
7. Stir evenly.
8. Add lemon juice to the egg whites and beat until they form coarse bubbles.
9. Add sugar in three portions and beat until a soft hook forms, achieving neutral foam.
10. Pour 1/3 of the egg white mixture into the yolk mixture and fold evenly.
11. Pour the batter back into the egg white mixture and fold evenly.
12. Line a 7-inch square mold with parchment paper and pour in the batter.
13. Add water to the baking pan, place the 7-inch mold in it, and bake at 140 degrees Celsius for 90 minutes.
14. Final product image.
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Cooking tips for Traditional Early Cake: Cover with aluminum foil after 10 minutes of baking.
Good cooking always involves techniques, and each of my dishes has its own little trick. You can search for ‘desserts’ to directly view my recipes!
