When I first made this cake, it was purely an experiment. After eating it, my friends felt delicious. So it became a cake that I often made. This formula is not very sweet. Considering the jam, if not, Like sweet, moderate amount of sugar or condensed milk (8-inch formula)
Prepare the materials first. Separate 3 egg yolks, egg yolk and a whole egg mix
Prepare the cake mold, pad with oil paper, easy to demould, 4 corners can be cut out with a pair of scissors, or the cake will not be flat after pouring
Melt the butter to boiling, sift into the low powder, mix well
Add condensed milk and mix well, let cool
After the batter is slightly cold, slowly add 2 to 3 times to add whole egg liquid and mix well.
Eggs are added to the sugar 3 times to send a hook
Take 1/3 of the good protein into the egg yolk solution and mix well.
Then pour the mixed egg liquid into the hair protein, and mix it gently from bottom to top to avoid protein defoaming (this can start preheating the oven, 170 preheating)
Pour the cake liquid from a slightly elevated position into the previously prepared oil-coated paper mold (from the top down, the large bubbles in the cake liquid can be discharged)
Put the prepared cake liquid into the lower layer of the oven, and roast for 170 minutes and 18 minutes at 170 degrees (note the temperature and color of your own oven. You can have a friend's oven for 15 minutes, and some have 20 minutes. Simply)
The baked cake is pulled out of the oil paper, and the inverted buckle tears off the oil paper and slowly cools it.
After cooling, you can cut it into your favorite size. When you eat it, you can cut a piece of cake in the middle and lick your favorite jam.