Traditional Cake 古早味鸡蛋糕

Ingredients 用料

65ml	Milk 鲜奶
70g	Caster Sugar 幼糖
3	Eggs 鸡蛋
2 tablespoons	Fresh Lemon Juice 鲜柠檬汁
1/2 teaspoon	Orange Essence 橙香精
95g	Cake Flour 低筋面粉
80ml	Corn Oil 油

Method 做法
1. Crack the eggs, separate egg yolk and whites into 2 different mixing bowl.
2. In the egg yolks bowl, pour in corn oil (preferably slightly warm around 60 degrees Celsius). Mix well. Add milk and lemon juice, mix well. Sift in Cake Flour and mix well.
3. In the egg whites bowl, beat the egg whites lightly. Add sugar in 3 parts while beating the egg whites. Beat until the egg whites turned fluffy. You can test the readiness by tilting the bowl and the egg whites do not spill out of bowl. Pour the egg yolk mixture to the egg white mixture. Stir and combine them well.
4. Line the baking tray with baking paper. Pour the mixture into the baking tray. Spread the mixture evenly.
5. In a bigger baking tray, fill 1/3 of the tray with water. Place the cake mixture baking tray into the water tray. Preheat the oven at 150 degrees Celsius. Bake for 60 minutes. Serve.

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Pumpkin Muffin 南瓜松饼

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