Because I got a new oven that can hold two cake molds—one 8-inch and one 6-inch—and I added an extra whole egg to the batter, the cakes came out incredibly fragrant.
Materials
Whole eggs
1
milk
140g
Cake flour
170g
Fine sugar
8 scoops of baby formula (slightly sweet)
corn oil
80g
protein
10 egg whites
yolk
10 egg yolks
lemon
Juice of half a lemon
Steps for making 8-inch and 6-inch cakes in the Big White Whale oven
Step 1
I made it with double the amount of the recipe shown in the picture above, the only difference being that I added a whole egg to the batter.
Step 2
Mix the oil and milk evenly, stir the low-gluten flour in a Z-shape, and then add ten egg yolks and one whole egg (omit the whole egg if the batter is too thin).
Step 3
I used the Emperor Penguin Top Stand Mixer to whip the egg whites, starting at speed 10 and then increasing to 11, for about 4 minutes.
Step 4
Mix the batter well, pour into a mold, preheat the oven to 140 degrees Celsius (280 degrees Fahrenheit), and bake for 50 minutes. The baked cake is soft and delicious.
