Q: Can I substitute another oil for corn oil in Xiangfei Cake?
A: Yes, you can use other vegetable oils, but the flavor may slightly vary.
Q: Is it necessary to use low-gluten flour for this cake?
A: Low-gluten flour is preferred for a softer texture, but all-purpose flour can be used as an alternative.
Q: Can I skip the coconut in the Xiangfei Cake?
A: Yes, but the coconut adds a distinct flavor and texture to the cake.
Q: How do I know when the egg whites are at the right consistency?
A: The egg whites are ready when they form soft peaks that slightly bend at the tips.
Xiangfei Cake Recipe
Notes
Ingredients:
- 10 Eggs
- 120 grams Low-Gluten Flour (Cake Flour)
- 100 grams Corn Oil
- 100 grams Milk
- 90 grams Fine Sugar
- Mayonnaise, as needed
- Coconut Flakes, as needed
- 10 grams Cornstarch
- Emulsify milk and oil together.
- Sift in the low-gluten flour, mix well, then add egg yolks and stir again until evenly mixed.
- Beat egg whites until they form soft peaks.
- Fold 1/3 of the beaten egg whites into the egg yolk mixture until well combined.
- Gently fold the mixed egg yolk back into the remaining egg whites.
- Pour the batter into a baking tray lined with parchment paper, spread evenly, then add mayonnaise and sprinkle with coconut flakes. Preheat the oven to 140°C and bake for 30 minutes.
- Let the cake cool, then spread mayonnaise on one side and cut the cake in half. Stack the two halves together.
- Trim the edges and cut the cake into small pieces.
- Rich in protein from eggs.
- Contains carbohydrates primarily from flour and sugar.
- Provides healthy fats from corn oil.
