Q: Can I substitute the salad oil with another type of oil in the pudding cake recipe?
A: Yes, you can use any neutral-flavored oil like vegetable oil or canola oil.
Q: How important is it to sift the flour for the pudding cake?
A: Sifting the flour is crucial to avoid lumps and ensure a smooth batter.
Q: What’s the purpose of adding lemon juice to the egg whites?
A: Lemon juice helps to stabilize the egg whites and achieve a firmer meringue.
Q: How do I know when the egg whites are beaten to the right consistency?
A: The egg whites should form stiff peaks that slightly bend at the tips when the beater is lifted.
Q: Is it necessary to preheat the oven for the pudding cake?
A: Yes, preheating the oven ensures even baking and the right texture of the cake.
Homemade Pudding Cake Recipe
Notes
- 40g Salad Oil
- 60g Low-Gluten Flour
- 60g Milk
- 3 Egg Yolks
- 3 Egg Whites
- 40g Fine Sugar
- Lemon Juice, as needed
- Sift the flour into a bowl.
- Heat the salad oil in a saucepan over low heat until small bubbles form around the edges, then gradually mix it into the flour.
- Heat the milk in the same saucepan until warm, then add to the flour mixture and blend well.
- Once the mixture cools, add the egg yolks and stir until smooth. Cover and set aside.
- Beat the egg whites with lemon juice until frothy, then gradually add sugar and beat until stiff peaks form.
- Gently fold one-third of the egg whites into the egg yolk mixture, then fold in the remaining egg whites.
- Pour the batter into a 6-inch cake mold and smooth the surface. Shake gently to release air bubbles.
- Preheat an oven to 170°C and bake the cake for 10 minutes. Quickly score a cross on top of the cake with a sharp knife, then close the oven door.
- Reduce the oven temperature to 150°C and continue baking for about 35 minutes.
- Once baked, immediately remove the cake from the oven, shake it gently, and invert onto a cooling rack. Cool completely before unmolding.
- Calories: Information not available
- Fat: Information not available
- Sugar: Information not available
- Protein: Information not available
