How to Make a Delicious Pudding Cake at Home: A Step-by-Step Guide

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

Ingredients:

40g Salad Oil
60g Low-Gluten Flour
60g Milk
3 Egg Yolks
3 Egg Whites
40g Fine Sugar
Lemon Juice, as needed

Instructions:

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.