How to make the ancient cake

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  1. Pour the oil into the pot and heat it over medium heat until there are oil streaks.Pour in the sifted flour (add salt) and stir evenly with a manual egg beater while pouring.
  Pour in the milk and mix well.

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  2. Separate 5 eggs, add 5 egg yolks to the flour paste, continue to stir evenly, and then Beat in 1 egg and mix well to prepare the flour batter.

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  3. Spread oil-absorbing paper on the bottom and around the solid square mold.
  Whisk egg whites: Same as the method for beating chiffon cake.Add a few drops of white vinegar to the egg whites, add 70 grams of sugar in three batches, and beat until large peaks form.
  Add 1/3 of the egg whites into the egg yolk liquid and mix quickly evenly.Pour it back into the egg whites and continue to mix evenly (scrape until it cuts in from the two o'clock direction and extends from the eight o'clock direction, turn the bowl while turning, your hand speed should be fast, and the color should be consistent).

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  4. Pour the cake batter into the mold from a height of 15-20 cm, and shake it a few times , smooth the surface with a scraper.

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  5.Preheat the oven in advance, bake the cake with the water bath method, and bake at 150 degrees for 70-80 minutes: The solid-bottomed mold sits directly in the hot water.If it is a removable bottom mold, place it in layers, because the tin foil may also get water.Place the baking sheet on the bottom layer and add 1-2 cm of boiling water.Place the cake mold on the middle and lower layers and cover with tin foil when baking for 40 minutes.
  After the cake is baked, shake it on the table a few times to release the moisture, then unmold it and let it cool.

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  6.This time there is less material, so it is not too high.

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  7.Complete