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Homemade Pudding Cake Recipe

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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:
  1. Sift the flour into a bowl.
  2. Heat the salad oil in a saucepan over low heat until small bubbles form around the edges, then gradually mix it into the flour.
  3. Heat the milk in the same saucepan until warm, then add to the flour mixture and blend well.
  4. Once the mixture cools, add the egg yolks and stir until smooth. Cover and set aside.
  5. Beat the egg whites with lemon juice until frothy, then gradually add sugar and beat until stiff peaks form.
  6. Gently fold one-third of the egg whites into the egg yolk mixture, then fold in the remaining egg whites.
  7. Pour the batter into a 6-inch cake mold and smooth the surface. Shake gently to release air bubbles.
  8. 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.
  9. Reduce the oven temperature to 150°C and continue baking for about 35 minutes.
  10. Once baked, immediately remove the cake from the oven, shake it gently, and invert onto a cooling rack. Cool completely before unmolding.
Nutrition:
  • Calories: Information not available
  • Fat: Information not available
  • Sugar: Information not available
  • Protein: Information not available