Previously, we shared a text-based recipe for Golden Pillow Cake. This time, it’s an illustrated version. Personally, I find that using seven eggs yields better results. With six eggs, the cake may not rise as much.
Ingredients: – 6 egg yolks – 75g milk – 60g corn oil – 1.5g salt – 20g cornstarch – 90g low-gluten flour (Meimei brand) – 6 egg whites – 2g glutinous rice white vinegar – 10g cornstarch – 80g white sugar (added in three batches) – 7g butter – A handful of almond slices – 2 x 250g Golden Pillow Cake paper molds Preparation: Soften 7g butter in advance. Separate 6 egg yolks and 6 egg whites beforehand. Mix 60g corn oil, 75g milk, and 1.5g salt thoroughly until emulsified. Combine 20g cornstarch and 90g low-gluten flour, sift into the emulsion, and mix in a Z-shaped pattern. Add the egg yolks and fold gently using a Z-shaped motion. The yolk mixture is now ready. Preheat the oven to 145°C both top and bottom heat (using a Changdi oven). The cake will be baked on the lower rack for 60 minutes. For the egg whites: Add 2g glutinous rice white vinegar to the 6 egg whites and set aside. Prepare 80g white sugar and 10g cornstarch. Begin whipping the egg whites. When large bubbles appear, add the first third of the sugar (27g). Whip until thickened, then add the second third (27g). Continue whipping until textures form, then add the final third (26g) and sift in the 10g cornstarch. Reduce the mixer speed to low and whip until the powder is incorporated and the surface is smooth. The egg whites are ready when they form stiff peaks. Combine one-third of the egg whites with the yolk mixture, folding gently in a Z-shaped pattern. Pour the combined mixture into the remaining egg whites and fold from the bottom up until fully incorporated. Pour the batter into the paper molds, tap to remove air bubbles. Pipe a line of butter along the center of the cake and sprinkle with almond slices. Baking: Bake in the preheated oven at 145°C on the lower rack for 60 minutes.
