Marbled Old-Fashioned Cake
Recipe Sharing | Traditional Old-Style Cake Tutorial: No Sinking, No Cracking, with Beautifully Clear Decorative Patterns.
Ingredients
eggs
8
milk
100g
cake flour
110g
sugar
80g
lemon juice
5g
corn oil
90g
cocoa powder
2g
Instructions
1
Step 1
Separate the egg whites from the egg yolks.
2
Step 2
Heat 90g of corn oil to 70°C.
3
Step 3
Pour into 110g of flour.
4
Step 4
Mix well.
5
Step 5
Mix well.
6
Step 6
Add 100g of milk.
7
Step 7
Mix well again.
8
Step 8
Add 8 egg yolks.
9
Step 9
Mix well.
10
Step 10
The batter should be relatively thin.
11
Step 11
Add 80g of sugar to 8 egg whites.
12
Step 12
5g of lemon juice.
13
Step 13
Beat on high speed with an electric mixer.
14
Step 14
Beat until the whisk, when lifted, forms a large drooping hook that still wobbles.
15
Step 15
Take 1/3 of the meringue and add it to the yolk batter.
16
Step 16
Fold gently until well combined.
17
Step 17
Pour the entire mixture back into the remaining meringue.
18
Step 18
Fold well again (since the batter has been pre-gelatinized, you can fold freely without worrying about technique).
19
Step 19
Pour the cake batter into the mold from a height of 20cm.
20
Step 20
Add 2g of cocoa powder to a small amount of remaining cake batter.
21
Step 21
Pipe diagonal stripes on the surface of the cake.
22
Step 22
Use a small bamboo skewer to draw the pattern.
23
Step 23
The mille-feuille pattern will appear.
24
Step 24
Take another baking pan and add hot water.
25
Step 25
Place the cake batter pan into the water bath pan, put it in a preheated oven at 140°C, middle-lower rack, and bake for 70 minutes.
26
Step 26
When the time is up, take it out of the oven immediately and give it a tap.
27
Step 27
Tap to release the hot air.
28
Step 28
Remove, peel off the parchment paper, cut into pieces, and it's ready to eat.
29
Step 29
The texture is fine and soft. Give it a try!
30
Step 30
Plate and serve.
