This recipe was created simply to suit my daughter’s taste preferences.
Ingredients: – 8 eggs – 19g white sugar – 90g milk – 90g corn oil – 1 box of light cream – 190g flour – 10g red yeast rice powder Instructions: 1. Separate egg whites from yolks 2. Pour 45g corn oil into the mixture 3. Add 45g milk 4. Mix in 30g white sugar 5. Combine 90g flour and 10g red yeast rice powder, stir until smooth 6. Whip egg whites, gradually adding 50g sugar in three batches 7. Fold whipped egg whites into batter in three additions using up-down motion (avoid circular stirring to prevent defoaming) 8. Pour batter into mold and bake at 155°C for 30 minutes 9. Invert cake after baking and allow to cool completely Note: This recipe uses red yeast rice powder for color. For white cake, follow the same instructions omitting the coloring agent. For cream topping: Whip cream while gradually adding 30g sugar in three batches, then spread evenly over cooled cake.
