Previously, after baking a cake, the kitchen would be scattered with various bowls and spatulas waiting to be washed—those used for sugar, milk, egg whites, and yolks, creating quite a mess. Through repeated baking experiences, I gradually optimized the process. Now, I can make a fragrant cake using just two bowls.
Ingredients: – Milk: 70g – Corn oil: 45g – Flour: 65g – Yogurt: 50g – Eggs: 5 – Sugar: 50g The first bowl comes into play. Pour milk and corn oil into the bowl and whisk until emulsified, as shown. Tip: Gently heating on a gas stove facilitates easier emulsification. Add all the flour directly—no need to sift—and mix well. Incorporate the yogurt and stir again. Then, let time do its work. Time proves invaluable; initial graininess and unevenness gradually transform into smoothness and consistency. Now, introduce the second bowl. Use another clean, dry bowl to crack five eggs. Spoon out the five yolks into the previous batter bowl. Mix the yolks and batter thoroughly. Add all the sugar to the egg white bowl at once for convenience. Whip until soft or stiff peaks form—for personal consumption, precision isn’t critical. Fold the whipped egg whites into the batter bowl, emphasizing the folding technique to combine evenly. For tools, any bakeware like a chiffon mold or baking pan works. To save time, I often use a baking pan, cutting the duration in half. Optionally, squeeze salad dressing on the surface and sprinkle with coconut powder and raisins, or keep it plain for simplicity. Bake in the middle oven rack at 150°C or 160°C for about 20 minutes, adjusting based on your oven’s behavior. In the final minutes, increase the heat briefly if coloring is needed. I shaped mine into a cake roll, but it can also be cut into small pieces for variations like meat floss cakes. Ultimately, you only need to wash these few items.
