Materials
Cloud Cake Recipe Steps
Crack six eggs into a clean, dry container.
I removed the yolk by hand, which is very convenient. Just be careful not to break the yolk.
Add 20 grams of white sugar and beat the egg yolks with an egg beater until they turn pale.
Mix 50 grams of corn oil and 50 grams of milk until emulsified, then pour the mixture into the egg yolks and stir well.
Add another 90 grams of low-gluten flour.
Stir well and set aside for later use.
Now it's time to process the egg whites. Add 15 grams of cornstarch and 60 grams of sugar to six egg whites.
Whisk it with an egg beater.
There was obvious resistance when hitting it.
Stiff peaks, meaning the whisk produces small hooks when beaten.
Take one-third of the egg white and put it into the egg yolk.
Mix well.
Then pour all the beaten egg yolks into the egg whites.
Be sure to stir gently, do not stir in circles, to avoid defoaming.
When well mixed, it should be smooth.
Pour into two 6-inch molds.
Use a bamboo skewer to stir out the large air bubbles inside.
Give it a couple of shakes to release any excess air bubbles.
Preheat the oven to 140 degrees Celsius and bake for 45 minutes.
After about 15 minutes, remove the cake and use a sharp knife to scrape a cross pattern on the surface of the cake.
Return to the oven and bake for another 35 minutes.
Take the cake out of the oven as soon as the time is up. 🍰
Invert the cake and let it cool naturally.
Remove from the mold after cooling.
A perfect cake base.
The internal structure is very good and soft.
close up
The baby enjoyed the meal very much!
Tips for making cloud cake 🍰
The container used must be free of oil and water. I used free-range eggs given to me by relatives, so the cake came out particularly yellow and looked more appetizing.
