Discover an exquisite pastry once adored by Consort Hua in the imperial court – the Thousand-Layer Pattern Cake. Its fluffy texture melts in your mouth, offering a regal experience with every bite. Even ordinary individuals can now indulge in this imperial delight.
Ingredients: – 8 eggs (approx. 55g each) – 90g fine sugar – 150g low-gluten flour – 3g cocoa powder – 120g milk – 70g corn oil – 8g lemon juice Instructions: 1. Separate egg yolks and whites into oil-free, water-free bowls. 2. Combine milk and corn oil in a bowl, whisk until emulsified. 3. Sift in flour and mix in a Z-shaped pattern. Add yolks and mix again. Cover with plastic wrap. 4. Preheat oven to 150°C for 10 minutes. 5. Beat egg whites with lemon juice. Add sugar in three stages: first at low speed until bubbly, then medium speed until creamy, finally high speed until soft peaks form. Finish with 2 seconds of low-speed mixing. 6. Fold one-third of meringue into yolk batter, then combine mixtures. 7. Mix one spoonful of batter with cocoa powder, pipe into a bag. 8. Pour batter into pan from 30cm height. Tap to remove bubbles. Pipe cocoa lines diagonally and create patterns with a toothpick. 9. Bake at 140°C for 1 hour. Remove, release heat, cool on rack before cutting. Savor this explosively delicious treat and try making it yourself!
