Hurricane Cake is the most basic cake, whether it is a creamy or whipped cream sandwich or a variety of jam or chocolate sauce. The formula shared below is a 6-inch round mold original hurricane cake. Always think that a successful hurricane cake should have the following characteristics: fluffy and elastic, no air holes inside, no pudding layer, no egg yolk taste, moderate sweetness, cake height 6 cm. As for the cracking problem, it is a personal preference. If you don't like cracking, you should strictly control the temperature of the oven.
Prepare all materials for use, separate egg yolk protein
Pour corn oil into the egg yolk
Add milk and vanilla extract and set aside
Let's send the protein, the protein is beaten to the coarse bubble and 1/3 of the fine sugar.
Continue to send to the fine and add 1/3 of the fine sugar
Mixing the remaining 1/3 of the fine granulated sugar with cornstarch
Pour the mixture of fine granulated sugar and cornstarch into the protein and continue to send it
The protein is sent to the delicate and smooth, and it will be nice to lift the egg head and a strong pointed hook.
Preheat the oven, fire up and down 160 degrees
Mix the egg yolk and milk mixture evenly
Adding sieved low-gluten flour
Stir well with a spatula
Add the protein cream in three portions, scrape the knife and mix evenly, do not draw a circle, the circle is easy to defoam
Stir well to obtain a thick, smooth and translucent batter
Pour into the mold and shake the big bubbles with a few shocks
Sent into the oven, fire up and down 160 degrees, 40 minutes
a cake that grows tall in the oven
After the cake is baked, the buckle is placed on the cooling rack to release the mold.