How to make Nagasaki cake

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  1.Finished product.

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  2. Prepare the materials.

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  3. Mix 20 grams of honey and 60 grams of mirin evenly and set aside.

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  4. Use a large basin of 60℃ hot water for the outer layer, and a whole egg in the eggbeater.Add a few drops of white vinegar to the liquid and stir in hot water to create a foam.

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  5. Then, add 100 grams of white sugar in three batches and beat with hot water at high speed.

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  6. Beat the egg batter until it turns milky white, and replace it with a small whip (for more delicate foam) , beat until the egg custard lifts up and drips and defoams quickly.Add the prepared honey, mirin, and 15 grams of corn oil, and stir evenly.

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  7. Sift in 150 grams of high-gluten flour and stir evenly while sifting in.

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  8. Pour the cake batter into the mold and shake it a few times to defoam.

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  9. Preheat the oven at 170℃ for 3 minutes, place the middle layer, and bake the upper and lower tubes at 170℃ for 15 minutes , then change to 150℃ and bake for 30 minutes.

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  10. After baking, turn it upside down on the grill and let it cool naturally.

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  11. Wrap in plastic wrap and refrigerate for 1 hour.

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  12. Cut into pieces and place on a plate to take photos.

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  13.A close-up picture.