Egg Cake in a Convection Oven: A Very Simple Recipe for Beginners

Name: Egg Cake in a Convection Oven: A Very Simple Recipe for Beginners
Cuisine: American
Ingredients: 2 large eggs; 35 grams cake flour; 35 grams whole milk; 35 grams unsalted butter; 35 grams baker's sugar; vanilla extract

Mameaw wymm93 マミヤオです @superbear_kitchen

Bangkok

Today, let's make an egg cake. I usually find egg cakes a bit complicated, but I came across a Japanese video featuring a Taiwanese castella cake. It seemed easy and resulted in a soft, fluffy cake. Importantly, this method reduces the risk of the cake becoming dense. I didn't adjust the recipe this time; after testing it, I found it works well. So, I'm sharing the method in Thai and using a convection oven.

Mameaw wymm93 マミヤオです @superbear_kitchen

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Ingredients

2large eggs
35 gramscake flour
35 gramswhole milk
35 gramsunsalted butter
35 gramsbaker's sugar
vanilla extract

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Steps

1

Combine the butter and milk, then microwave until melted. Stir to combine and let cool.
2

Separate the egg yolks and whites.
3

Sift the flour into a bowl.
4

Add the melted butter and milk mixture. Stir until slightly lumpy; that's okay.
5

Add the egg yolks one at a time, beating well after each addition.
6

Add the second egg yolk.
7

Add vanilla extract and mix well.
8

Beat the egg whites until foamy, gradually adding the sugar until fully incorporated.
9

Do not beat to stiff peaks; stop just before soft peaks form.
10

Pour the egg yolk mixture into the egg whites. Gently fold with a whisk to combine, which helps prevent a dense cake.
11

Once partially combined, use a spatula to scrape around the bowl for a more even texture.
12

Pour into a lined cake pan.
13

Add hot water to a baking tray.
14

Bake at 265°F (130°C) for 60 minutes.
15

Remove the water tray, then bake for another 15-20 minutes at 265°F (130°C) to remove moisture.
16

It's ready!
17

Https://youtu.be/RQ_XeXd_CDI