Scallion Silk Cake

Flavor: Scallion; Technique: Baking; Time: 45 minutes; Difficulty: Normal.

Steps for making Scallion Silk Cake

Prepare the ingredients.

Put corn oil and fresh milk in a clean, oil-free and water-free container, and stir them evenly with an eggbeater until completely emulsified, then sift in low-gluten flour.

Mix the flour and emulsified oil and milk evenly, and add egg yolks.

In a bowl with egg whites, squeeze in 2-3 drops of fresh lemon juice, add salt, start the eggbeater, and add sugar in three times until the egg white batter forms small right angles when the eggbeater head is lifted.

Hold a scraper and add two-thirds of the egg white batter to the egg yolk batter in two batches. Mix the egg white batter and egg yolk batter evenly with a folding motion, then pour in the remaining one-third of the egg white batter, and mix the cake batter evenly with the same method. Add scallions, carrot pieces, and pork floss (reserve a small amount for the bottom) and continue to mix evenly.

Spread a thin layer of scallions, carrots, and pork floss on the bottom of the hollow cake mold.

Pour the cake batter into the mold, put it on the middle layer of the preheated oven, and bake at 170 degrees Celsius for about 35 minutes with upper and lower heat. Remember to cover it with tin foil after it turns brown.

After baking, shake the mold a few times and quickly invert it on a wine bottle, then cool and remove the mold.

Delicious and healthy Scallion Silk Cake is ready to serve.