Traditional Waterless cakes｜No additives, only eggs, flour, sugar! Crispy tastes from 30 years ago!

• Ingredients: Traditional Waterless cakes
Eggs 8 (the weight totaled 420 grams) 1:49,
White granular sugar 300 grams, 2:12,
All-purpose flour 300 grams, 3:36,
• Important tips: Use eggs at room temperature. When whipping, first blend at high speed for 20 minutes, then switch to medium speed and blend for 5 minutes. Be sure to blend it to perfect peaks (a handheld egg beater can beat 4 eggs at most, and a stand mixer of over 7 liters can beat 8 eggs at a time). When adding flour, switch to low speed and do not blend for more than 1 minute, or else it will easily defoam. If it is still not even, please stir it from bottom to top by hand.
• It is normal for slight defoaming after adding flour. If there is a severe defoaming, we can add 10 grams of baking powder to save it. You can also add cake emulsifier to make it less difficult. Just add it when beating the eggs. With the cake emulsifier, we can blend it all we want andd the ingredients still won’t defoam . However, cake emulsifier is a hydrogenated oil and we mustn’t intake too much of it.
• Baking temperature (80L oven): Preheat the oven to 210 degrees for top heat and 230 degrees for bottom. Place it on the middle rack of the oven and bake for about 13 minutes. If it does not color after 10 minutes, increase the top heat to 230 degrees. A smaller oven usually provide more heat, so please reduce the temperature by 5 degrees for every 10-liter reduction in oven capacity.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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