Cake Recipe: Ingredients and Steps

Ingredients:
– Eggs: 4

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– Low-gluten flour: 85g

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– Milk: 70g

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– Corn oil: 50g

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Steps:

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1. Gather all ingredients.

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2. Separate egg whites and yolks into separate oil-free and water-free bowls.

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3. Add all powdered sugar to the egg whites.

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4. Beat with a mixer until stiff peaks form, approximately 5 minutes.

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5. Add milk and corn oil to the egg yolks.

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6. Mix with a beater for about 10-20 strokes.

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7. Sift in the low-gluten flour.

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8. Use a whisk to beat a few times, then use a spatula to mix the flour on the sides of the bowl evenly.

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9. Add about one-third of the egg whites to the egg yolk batter and fold gently with a spatula until combined.

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10. Pour all of the egg yolk batter into the egg whites and fold gently until evenly mixed.

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11. The mixed batter should be smooth and free of lumps.

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12. Pour the batter into a baking pan lined with parchment paper, tap the pan a few times to remove air bubbles, and bake in a preheated oven at 150°C for 10 minutes.

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13. Remove the baked cake from the oven.

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14. Invert it, peel off the parchment paper, and let it cool.

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15. Invert it again and spread a layer of hawthorn jam on top.

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16. Roll up the cake.

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17. Wrap tightly with baking parchment used for cakes.

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18. Place in a preservation bag; it will set shortly. Cut when ready to eat.

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19. This is the hawthorn jam I made, very smooth.

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