How to make whole egg cake (dried blueberries)

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  1.Finished product picture

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  2.Weigh the required ingredients and set aside

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  3.Crack the eggs into a clean basin and add the sugar all at once

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  4.Put a little hot water into a larger basin, and then beat the insulated water with an electric egg beater at low speed (whole eggs take longer to beat)

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  5. Beat until all the sugar has melted, then switch to high speed and beat until the egg batter is difficult to make a figure 8 shape when you lift the whisk.Just disappear

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  6. Sift in the low-gluten flour in three batches and stir.Evenly (mix each time until there is no dry powder and then sift in flour)

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  7.Finally add corn oil and mix well

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  8.Translate Mix the cake batter evenly (remember to stir, do not stir)

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  9.Pour into the mold, lift the mold and gently shake it a few times to defoam

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  10.Sprinkle with pre-chopped dried blueberries (you can change it to raisins or not, it’s up to you)

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  11. Place in the lower layer of the oven, set the upper tube to 170°C and the lower tube to 160°C, and bake for 35 minutes (the oven temperature and time are for reference only)

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  12.After baking, take it out and shake it a few times, turn it upside down and cool

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  13.This kind of mold is not as easy to demould as the live bottom mold.Use something to draw a circle along the mold

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  14.The finished product after demoulding

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  15.This height is surprising