3 egg yolks (55g each)
22g castor sugar
30g veg oil / melted butter
30g liquid (I used tap water)
67g cake flour plus 1/2 tsp cinnamon (sifted)
1 tsp vanilla extract
3 egg white
45g castor sugar
1/4 tsp lemon juice/ cream of tartar
Using electric hand mixer, beat the egg white with lemon juice until gas bubbles disappeared. Add in sugar in 2 batches and beat till stiff peak.
In another bowl, whisk egg yolk, sugar, oil and liquid together until well combined and sugar melted. Add in flour and whisk till combined and smooth.
Whisk 1/3 of egg white batter with yolk batter until combined. Fold in the rest. Pour the batter into a 6" cake pan lining with baking paper on the base only.
Put in the lower rack of the preheated oven and bake at 150 deg for 30 mins and increase to 170 deg for another 5 mins until brown (Adjust your temperature and baking time according to you own oven performance).
Transfer to a wire rack and invert it to cool down before unmoulding.
45g castor sugar
1/4 tsp lemon juice/ cream of tartar
Using electric hand mixer, beat the egg white with lemon juice until gas bubbles disappeared. Add in sugar in 2 batches and beat till stiff peak.
In another bowl, whisk egg yolk, sugar, oil and liquid together until well combined and sugar melted. Add in flour and whisk till combined and smooth.
Whisk 1/3 of egg white batter with yolk batter until combined. Fold in the rest. Pour the batter into a 6" cake pan lining with baking paper on the base only.
Put in the lower rack of the preheated oven and bake at 150 deg for 30 mins and increase to 170 deg for another 5 mins until brown (Adjust your temperature and baking time according to you own oven performance).
Transfer to a wire rack and invert it to cool down before unmoulding.
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