Start by preparing the cake base. Since my child cannot consume milk, I replaced it with water.
Ingredients: – 90g low-gluten flour – 65g water – 4 eggs – 80g fine sugar – 50g corn oil Separate the egg yolks and whites. Note: The bowl for egg whites must be completely dry. Mix water and corn oil with a hand whisk until emulsified, as shown in the image. Pour the emulsified mixture into the egg yolks and stir well. Then, add the sifted low-gluten flour and mix in a “Z” pattern until smooth. The yolk batter is now ready. Use an electric mixer to beat the egg whites, adding one-third of the sugar at a time. The first addition is shown in the image, followed by the second and third additions. Fold the beaten egg whites into the yolk batter until fully combined. Pour the batter into a 6-inch tall cake mold and tap it a few times to remove air bubbles. Bake at 160°C for 50 minutes. After baking, tap the cake once and invert it to cool. If using as a birthday cake base, cover it with plastic wrap and refrigerate for at least 2 hours. Today, I made a ballet-style bow birthday cake, a design that grows more charming the longer you look at it.
