Ingredients for Ultra Tender Traditional Cake: Eggs 5, Corn Oil 30g, Milk 50g, Cake Flour 70g, Granulated Sugar 40g, Lemon Juice or Vinegar a few drops.
Method for Ultra Tender Traditional Cake: Step 1: Prepare the ingredients in advance. Separate the egg whites and yolks. The bowl for egg whites should be oil and water-free. You can place the egg whites in the freezer. The recipe totals 5 eggs, with 4 whites and the yolk part being 4 yolks plus one whole egg.
Step 2: Line the inside of a 450g loaf pan with parchment paper, cut to shape and place inside. Since we will use the water bath method, wrap the outside with aluminum foil. The aluminum foil does not need to be as high as wrapped I it; I used old foil from a previous toast cover.
Step 3: Heat the corn oil in the recipe in the microwave for about one minute.
Step 4: Pour the heated corn oil into the flour and mix well.
Step 5: Add milk and mix well.
Step 6: Begin to add the yolks to the batter in portions until all yolks are added. Those accustomed to the process can add the yolks all at once, but for beginners, it is easier to mix well by adding them in portions. You can use a zigzag method or a folding method. Set aside the prepared traditional yolk batter.
Step 7: Preheat the oven. Fill a baking tray with water; I used the oven’s built-in tray, filling it with water to about 2/3 of its capacity, and preheat at 150 degrees. I prefer to preheat the water in the tray together with the tray itself.
Step 8: Begin to whip the egg whites. Add two or three drops of lemon juice or vinegar to the egg whites. Sugar can be added in portions, or all at once if you are accustomed to whipping egg whites; for beginners, it is recommended to add it in portions.
Step 9: If whipping in portions, whip the egg whites until they form fish-eye bubbles, and the egg white liquid will drip when the beater is lifted. At this point, add 1/3 of the sugar and continue to beat.
Step 10: When the egg white liquid has small bubbles but is not smooth, add another 1/3 of the sugar and continue to beat at medium speed.
Step 11: As the egg white bubbles become finer, and the beater leaves a soft, wet hook when lifted, the overall texture is relatively wet and semi-liquid. At this time, add the last 1/3 of the sugar and continue to beat at low to medium speed.
Step 12: For the traditional cake, whip the egg whites to the hook state as shown in the picture above.
Step 13: Fold 1/3 of the meringue into the traditional yolk batter, then mix from the bottom up.
Step 14: Pour the mixed traditional batter back into the remaining meringue, and mix evenly to form the traditional cake batter.
Step 15: Prepare the classic cake batter.
Step 16: Pour the batter into a 450g loaf pan lined with parchment paper and greased with foil, then gently tap twice to release air bubbles.
Step 17: Place in a fully preheated oven; for a large oven with five racks, place it on the middle lower rack, and for a small oven, place it on the last rack, set at 130 degrees for 60 minutes. Adjust time and temperature according to your oven’s specifications.
Step 18: Baking in progress.
Step 19: After removing from the oven, gently tap twice to release steam.
Step 20: Then demold onto a cooling rack and peel off the parchment paper from the sides.
Step 21: Cut and enjoy. The texture is very moist, not dry but also not overly wet; overall, the classic cake is known for its moist and delicious taste.
Step 22: It is also a good choice for breakfast.
Step 23: It is also a good choice for breakfast. Cooking tips for extremely tender classic cake: Adjust the oven temperature and time according to your own situation, as some home ovens have excessively high temperatures. For cake rolls, whip the egg whites to a wet state, slightly dry at the end of the curve.
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