The most important thing in the cake besides the cream is the cake embryo. The production of the cake embryo is very simple and can be completed in just a few steps.

First, separate the egg whites from the egg yolks. The egg whites must be placed in a water-free and oil-free basin, and the egg yolks should not be mixed into the egg whites, otherwise it will be easy to defoaming or not whipped up later. It is best to choose fresh eggs for easy whipping. After separation, you can put the egg whites in the freezer for ten to fifteen minutes before whipping is easier. Add 20 grams of caster sugar to the egg yolks and stir well. Stir well, then add 40 grams of corn oil and stir well, then add 50 grams of milk and stir well, finally sift in 90 grams of low-gluten flour, and mix in a Z shape. At this time, the flour will become particularly fine, showing a state where the dripping lines will not disappear immediately. Then add 2 grams of lemon juice or white vinegar to the protein. The lemon juice can not only remove the fishy smell, but also stabilize the protein so that the protein is not easy to defoaming.

Add 20 grams of caster sugar when the fish eye bubbles are whipped, then add 20 grams of sugar until dense bubbles, and finally add the last 20 grams of sugar until it is fine. Whisk the egg whites until stiff peaks, lift the whisk to have firm, sharp corners. Then mix one-third of the egg whites with the egg yolk paste, and use the stirring method to roughly stir and pour into the remaining egg whites. The same method is used, but be careful not to stir here. Do not mix unevenly because of fear of defoaming. Dry foaming protein will not be easily defoamed as long as it is gently and quickly stirred.

Preheat the oven, 170 degrees and 140 degrees, and pour the cake batter into our silicone molds. During the baking process, pay attention to the coloring. If the color is too important, cover it with tin foil in time. Bake for about 15 to 20 minutes. When baking for 15 minutes, stick a toothpick in it. If there is still cake batter on the toothpick, bake for a few more minutes. After baking, take it out to cool, and then unmold, so that the cake embryo is completed. We can also add various nuts before putting it in the oven, so that the taste is more layered.

There are many types of cake embryos, and the final uses of different types are different. First of all, the sponge cake has the elasticity like a sponge and is made of egg liquid and fine sugar. The sponge cake has great elasticity, more holes in the internal tissue, soft and fine taste, and has a strong egg flavor. Often used in mousse cakes. The second is the chiffon cake. The chiffon cake is fluffy and has a high moisture content. The taste is light and not greasy. The last is muffin cake. Muffin cake is actually a kind of heavy oil cake, but there is a kind of baking powder in the material of heavy oil cake. Therefore, muffin cake has a finer texture and higher moisturizing degree than oil cake. This type of cake is often used to make cupcakes.The shelf life of cake embryos is relatively short, and can only be stored for three days at most. For example, sponge cakes and chiffon cakes that we often make, the surface moisture will decrease immediately after baking, so after the steam is released, it needs to be placed for a while and wait.” Moisture" (softening after absorbing moisture from the air). After it has cooled completely, seal it with plastic wrap, and store it in an airtight bag or an airtight box.