Crispy Oil-Free and Water-Free Old Cake
If we talk about which cake is healthier, it must be this additive-free traditional sponge cake, commonly known as the old cake, made with only three ingredients for a guilt-free treat. This recipe is just the right amount for a 12-cup mold and is very simple to make.
Ingredients
Steps
Prepare the ingredients
Crack 4 eggs into a bowl, add 60g of fine sugar, and optionally add a few drops of lemon juice or vinegar to remove any eggy smell.
Place the bowl over warm water (make sure it’s not too hot) and beat the mixture with an electric mixer (I used a medium speed and it took only a few minutes).
Beat until you can draw the figure '8' and it doesn’t disappear immediately.
Sift 100g of flour in batches.
Fold in the flour until there’s no dry flour visible. Avoid overmixing to prevent deflating the batter.
Pour into cupcake molds. I used a plastic bag with a small hole cut in the corner for easier handling.
Sprinkle some sesame seeds on top for decoration.
Preheat the oven, then place the mold in the middle rack. Set the oven to 170°C, bake for 20 minutes (adjust the temperature based on your oven).
Once baked, let it cool slightly and enjoy right away without needing to invert.
The crispy outer layer is fragrant and differs from the soft chiffon cake, offering an alternative texture and flavor.