It has been a long time since I made such a perfectly smooth cake. This must be documented!
Key modifications from the original recipe: – Used 6 eggs instead of the specified quantity – Substituted milk with water Baking instructions: 1. Preheat the oven to 200°C (upper and lower heat) for 5 minutes. 2. Place the cake on the second-lowest rack. 3. Reduce temperature to 150°C and bake for 30 minutes. 4. Finally, increase to 180°C for 2 minutes. Post-baking steps: – Gently tap the cake pan 2-3 times after removal. – Allow to cool before rolling for 20 minutes to set. – For best results, refrigerate to set – this prevents the cake surface from peeling due to excess moisture. Ingredients: – 6 eggs – 50g water – 47g corn oil – 65g low-gluten flour (Meimai brand) – 45g white sugar – 1g salt
