How to make a simple and delicious cake??? Do not use the oven, I don t have it at home, but there i

Here's how to bake a cake in the oven:

Ingredients: 5 eggs, 90g of cake flour, 90g of white sugar (add according to personal taste), 50g of cooking oil, 50g of pure milk.

Method:1First of all, you need to prepare various materials, be sure to buy an electric whisk, it is best to have measuring cups and other utensils, if you don't prepare, it's okay;

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2.Prepare two basins to separate the egg yolk and egg whites into two basins, remember, be sure to separate thoroughly, you can buy a separator here;

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3.Whip the egg white, beat it at medium speed, add the white sugar to the whip three times (this step is particularly important), add the sugar from less to more, beat it at high speed, and be sure to whip it thoroughly;

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4.until it becomes creamy, and it is good to lift it with a small spike;

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5.Beat the egg yolk with a manual whisk (you can also use chopsticks), add cooking oil, white sugar and flour, and beat again! until the yolk is pale in color and there are no small bumps in the flour;

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6.Add the beaten egg whites to the egg yolks and stir constantly until the flour is fine;

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7.Pour the beaten egg mixture and flour into the molds and preheat the oven at 170 degrees for 10 minutes;

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8.Bake in the oven at 130 degrees for 30 minutes;

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9.Bake at 170 degrees for another 10 minutes;

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10。It was a success, and the fragrant and fluffy cake was baked.

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Ingredients recipe calories: kcal).

Ingredients: 70 grams of sugar.

50 grams of corn oil.

Method steps.

Prepare the ingredients, use corn oil, salad oil is fine, but do not peanut oil and soybean oil, because these two oils have a taste. Let's take a look at the ** of the ingredients.

Find two clean basins, which should not have oil and water in them, and be very dry. Because the first step is to separate the egg white and yolk of the egg and put it in two separate basins, and the pot where the egg white is placed must be larger.

Separate the egg whites.

Separate the egg yolks.

First beat the egg white with a whisk, put one-third of the sugar in the egg white, beat at high speed with a whisk for 2 minutes, then add one-third of the sugar, beat for another three minutes with high speed, and finally add the last remaining one-third of the sugar, beat for a few more minutes with a whisk, when the egg white becomes solid, when the egg white can pull up a small corner and will not loosen, it is OK.

Put the flour, oil, and milk into the egg yolk, stir vigorously, add one-third of the egg white, and stir well.

Pour all the contents of the well-stirred egg yolk basin into the egg white basin, stirring up and down at once, do not make circles, like the level of ** below.

Prepare the cake mold, pour all the contents of the egg white basin into the cake mold, after pouring, pick up the cake mold, gently let it fall freely at an altitude of 10 cm, drop it two or three times, this is because you have to break out the bubbles inside, and finally smooth the surface. Remember that the cake mold must be greased. It won't stick.

Preheat the oven at 140 degrees for 10 minutes, put in the cake mold, or 140 degrees, bake it for 50 minutes, and it's done.

After 50 minutes, it was ready to eat, but it was too late, and as soon as it came out, my daughter ate two spoonfuls of cake, so there were two pieces of meat missing from the cake. Ha ha.

An easy way to make cakes in an electric oven.

Tools Materials:

1) Two stainless steel trays of different sizes for beating eggs (large beating egg whites, small beating egg yolks and mixing egg yolk paste);

2) Egg separator (separating egg whites and yolks);

3) Flour sieve (sifted flour);

4) Electronic scale;

5) Measuring cup;6) Cake mold with live bottom (8 inch round cake mold);

7) Manual egg beater and electric egg beater;

8) Rubber spatula (tossing batter);

9) 5 eggs;

10) 90 grams of cake flour;

11) 80 grams of caster sugar (50 grams of whipped egg white, 30 grams of egg yolk);

12) Pure milk 50ml;

13) Salad oil 50ml.

Operation steps: 1. Meringue: Put the egg whites of 5 eggs into a large stainless steel dish, and use an electric whisk to beat them until they are coarse and foamy.

2. Add 1 3 caster sugar (50 grams in total) to the egg white, then turn the electric whisk to medium and high speed until there is a fine foam, then add 1 3 caster sugar, and finally turn to high speed and continue to beat until it can show a textured state.

3. Add all the remaining sugar 1 3 caster sugar, and continue to beat until dry foaming, that is to say, when you lift the whisk, the egg white can pull out a short and upright sharp corner.

4. Egg yolk paste: Put the yolks of 5 eggs and 30 grams of caster sugar into a small stainless steel dish, and beat them with a manual whisk until the egg yolk becomes lighter.

5. Pour 50ml of salad oil into it while stirring, or you can use corn oil, and then add 50ml of milk while stirring.

6. Sift out 90 grams of low-gluten flour with a flour sieve, and slowly stir until smooth and delicate without particles.

7. After the egg yolk paste is stirred, take out the meringue of 1 3 in ** and add it to the egg yolk paste plate, stir evenly with a rubber spatula, and then take 1 3 and add it to the egg yolk paste plate, and mix evenly with a rubber spatula.

8. Pour all the batter in the egg yolk paste dish into the ** of the remaining 1 3 meringue, and mix thoroughly until smooth and delicate without particles.

9. Then pour the batter into the 8-inch round cake mold, remember to sip a few times on the tabletop to shake out the bubbles in the cake batter.

10. Turn on the oven and preheat it for 10 minutes, then put the cake batter into the middle layer of the preheated oven, adjust to the upper and lower heat, 170 degrees, 40 minutes.

Precautions: 1. The stainless steel plate used for beating eggs must be waterless and oil-free, and the egg yolk should not be mixed into the egg white, otherwise it will affect the beating effect of the egg white.

2. The egg whites must be beaten to a dry state, and one or two drops of white vinegar or lemon juice can be added in the process to help beat and make them more stable.

3. When mixing the batter, it should be stirred from the bottom to the top, and not too vigorously to avoid defoaming.

4. When mixing the batter, it is not easy to stir evenly, but also easy to defoam the egg white.

5. The oven must use a sticky mold to make a cake, and do not use a non-stick mold or smear oil on the mold, which will cause the cake to be difficult to expand, and the whole cake will fall out and shrink together when it is upside down.

6. The water content in the batter is large, so it should be baked at a low temperature for a long time.

7. The baked cake needs to be turned upside down immediately, and it must be completely cooled before it can be demolded, otherwise it will collapse easily.

Tools to prepare::

1. 2 stainless steel trays for beating eggs (the larger egg bowl is used to beat the egg whites, and the smaller ones are used to beat the egg yolk and mix the egg yolk paste afterwards).

2. Egg separator: used to separate egg whites and egg yolks.

3. Flour sieve: used to sieve the small flour particles in the flour.

4) Electronic scale;

5) Measuring cup;6. Live-bottomed cake mold (this recipe uses an 8-inch round cake mold).

7) Manual egg beater and electric egg beater;

8. Rubber spatula: used to mix batter.

Ingredients: 5 eggs.

Cake flour 90 grams.

80 grams of caster sugar (50 grams for whipped egg whites, 30 grams added to egg yolks).

Pure milk 50ml

Salad oil 50ml

The oven makes the cake (chiffon cake recipe).

Meringue: Put 5 egg whites in a slightly larger egg tray and beat with an electric whisk until coarse foam.

Add 1 3 caster sugar (a total of 50 grams of granulated sugar) to the egg white, beat at medium and high speed until the foam is fine, then add 1 3 caster sugar, turn to high speed and continue to beat until it can show a textured state.

Finally, add the rest of the sugar and continue to beat until it is dry and foamy, that is, when the whisk is lifted, the egg white can pull out a short, upright sharp corner.

Egg yolk paste: Put 5 egg yolks and 30g caster sugar in a separate egg beating tray and beat well with a manual whisk until the yolk is lighter.

Add 50ml of salad oil (corn oil can be used instead) while stirring, and add 50ml of milk while stirring.

Finally, sift in 90g of cake flour and slowly stir until smooth and fine.

After the egg yolk paste is stirred, take 1 3 meringue into the egg yolk paste plate and mix well with a rubber spatula; Add 1 3 of the meringue to the egg yolk paste dish and mix well with a rubber spatula.

Finally, pour all the batter from the egg yolk paste tray into the remaining meringue tray and mix well until smooth and smooth without particles.

Pour the batter into the 8-inch round cake tin and gently sip it on the table to shake out the large bubbles in the cake batter.

Preheat the oven for 10 minutes, put the cake in the middle of the preheated oven, top and bottom heat, 170 degrees, 40 minutes.

As soon as the cake is baked, take it out with insulated gloves, put it on the table and sip it a few times, then buckle it upside down on the grill, and when the cake is completely cooled, it can be demolded (with the help of props).

I have children at home and love cakes, so today I will introduce you to how to make cakes at home easily!

Ingredients Recipe Calories: 642 (kcal).

Ingredients: 4 eggs.

2 teaspoons cake flour.

Method steps.

Open the eggs and separate the whites from the yolks.

Add 1 tablespoon of sugar, a pinch of salt, an appropriate amount of cooking oil to the egg yolk, and 2 teaspoons of cake flour. Stir well with chopsticks.

Add 1 scoop of sugar to the egg whites and beat the egg whites with an electric whisk until they are dry and foamy.

Pour the beaten egg whites into the beaten egg yolk several times and stir. When stirring, pay attention to the method of crossing, not the way of circle, which is easy to defoam.

Brush the cake grinder with cooking oil and preheat it in the oven for 2 minutes.

Then pour the stirred batter (in step 4) into the grinder.

Put the grinder in the oven at 180 degrees and bake for 30 minutes.

Beat 6 egg whites into a water-free and oil-free stainless steel basin.

In a separate waterless and oil-free stainless steel bowl, beat 6 egg yolks and 2 whole eggs to prepare the white vinegar. Add a few drops of white vinegar to the egg whites and beat until coarse bubbles.

Add sugar and salt to the coarse egg whites and beat them with an electric whisk until they are hard to foam.

Let's take a look at the state of hard foaming.

Pour corn oil into a bowl of egg yolks and whole eggs.

Then mix well.

Sift in cake flour.

Mix well, without over-stirring.

Mix one-third of the egg whites into the egg yolk paste and toss well.

Then pour the toss into the egg whites and mix well.

This is the batter that has been tossed and blended.

It's such a state, delicate and silky.

Pour it into a mold, put it in a baking tray, add water to the baking tray, similar to the baking method of light cheese, water bath method, and wrap the bottom of the mold with tin foil for the live bottom. 135 degrees, 80 minutes, middle and lower level, top and bottom heat. You can gently touch the top with your hand, and if there is no rustling sensation, it means that it is baked.

Leave in the oven for 2 minutes and remove.

After cooling, the mold can be demolded, and if there is no need for inverted buckles, it can be reversed immediately after molding. This clear water cake has a delicate texture and is elastic.

Ingredients: 60 grams of low-gluten flour, 2 eggs, appropriate amount of dark chocolate, appropriate amount of diced strawberries Accessories: 33 grams of white sugar, 20 grams of corn oil, 5 grams of cocoa powder, 200 grams of light cream, appropriate amount of cherries.

1.Add the eggs, add the sugar, and beat together.

2.Add the white sugar again and beat until smooth2

3.Add corn oil, cocoa powder, and cake flour and stir wellPour in 30g of cake flour again and stir well.

5.Pour into cake molds.

6.Shake out the bubbles and put in the oven.

7.Remove, cut off the top, and divide equally into 3 portions.

8.Bring water to a boil, add the dark chocolate and melt.

9.Apply evenly to solidify.

10.Pour in the whipping cream and whip.

11.Scrape out the chocolate shavings.

12.A layer of cake with a layer of whipped cream spread evenly.

13.Sprinkle with diced strawberries.

14.Apply the whipping cream again, put on the cake, scrape off the excess cream and spread it on the cake 15Sprinkle with chocolate chips and spread over the surface of the cake.

16.Squeeze out the shape and top with cherries.

17.Picture of the finished Black Forest cake.

Ingredients: 5 eggs; 90g sugar; Cake flour 90g15 egg yolks.

2.5 egg whites.

3.90 grams of granulated sugar.

4.Sift 90 grams of low-gluten flour.

5.Add granulated sugar to the egg whites, beat with a whisk until wet and foamy, and add the egg yolks.

6.Beat until the batter is thick.

7.Add cake flour.

8.Mix well up and down.

9.Brush the microwave container with oil, pour in the egg batter and shake it twice to shake out the large bubbles.

10.Put in the microwave for 2 minutes on high heat and 2 minutes on medium heat.

11.Remove the inverted buckle and let cool.

12.Cut and serve.

Ingredients: 8 strawberries, 8 inches of cocoa chiffon cake embryo, 350 grams of whipping cream, 35 grams of caster sugar, 2 small tables, 8 10 blueberries, an appropriate amount of moisture-proof powdered sugar, 1 small green orange (optional).

Preparation of cocoa chiffon fruit naked cake.

1. The preparation is done, the chiffon cake embryo is divided into 3 pieces, 1 mango is cut into small pieces for cake filling, 1 mango is half of all large pieces, the other half is cut into decorative mangoes (cake surface decoration), blueberries are cut in half, strawberries are washed, and cut in half.

2. Beat the cream and sugar to 8 and put it in a piping bag for later use. (A 5-tooth piping nozzle is placed inside the piping bag).

3. Put the cake embryo in the center of the cake base and fix it. (A small amount of cream can be applied to the bottom of the cake to prevent the cake from turning back and forth) Add a layer of cream and a layer of mango to the surface of the cake base, and mix well.

4. Squeeze a circle around the cake embryo with a piping bag, (it doesn't need to be very neat, the naked cake wants to be messy and beautiful) put the second piece of cake embryo, add an appropriate amount of cream mango, mix evenly, squeeze a circle of cream around the cake, and cover the third piece of cake embryo.

5. Fill the top of the cake with cream, put all the fruits on the side of the cake and decorate the top.

6. Finally, sprinkle a layer of moisture-proof powdered sugar, insert a star candle, and the fruit naked cake is done.