The old-fashioned chicken cake recipe requires only 3 ingredients and takes 30 minutes to make, which is simple and delicious

The old-fashioned chicken cake recipe is very simple, especially for novice bakers. In terms of raw materials, only three ingredients are needed: eggs, flour, and sugar.

In terms of preparation, the whole egg is beaten, which is easy to operate, and it only takes about 30 minutes from preparing the ingredients to baking. In terms of taste, the old-fashioned chicken cake is slightly rougher than the chiffon, and the freshly baked cake has a crispy crust and a unique flavor.

The production steps and details to pay attention to are detailed below.

Raw materials and tools

【Ingredients】2 eggs (about 120 grams with skin), 60 grams of cake flour, 30 grams of sugar, 20 grams of honey

【Mold】6 cake molds (6 cakes can be made from the above materials)

Frequently Asked Questions

Do you have to choose low-gluten flour for flour?

Cakes made with low-gluten flour are fluffier and less likely to crack. Cake flour can be purchased or homemade. The method of making low-cake flour can be viewed by clicking on the blue font. 3 ways to make your own cake flour

If you really don't have low-gluten flour at home, and it's too troublesome to make it yourself, you can also use all-purpose flour, which will be less soft, but it doesn't have much impact.

Can the amount of sugar be reduced?

This question is asked by many friends because everyone thinks that eating too much sugar is unhealthy. The sugar content of the cake is very high, in addition to increasing the sweetness, the more important role is to maintain the stability of the bubbles, so that the beaten egg liquid is not easy to defoam. Therefore, try not to reduce the amount of sugar. For old-fashioned chicken cakes, sugar usually makes up about 50% of the egg mixture.

In the recipe shared today, sugar and honey are used, honey can add flavor to the cake, and you can also use all white sugar.

Why is there no oil in the formula?

First of all, it is possible to refuel but it is not necessary. The cake made with oil is moister and has a better taste. However, the oil is not easy to mix evenly with the batter, and it is easy to defoam when stirring. You can choose whether to refuel or not according to your preference. (Oil quantity reference: 10-20 grams)

Steps:

Step 1: Beat the whole egg

Crack 2 eggs into a bowl, add sugar and honey, turn on the whisk, and beat the egg mixture at high speed. The egg will slowly turn from yellow to milky white, and the volume will gradually increase. When lifting the whisk, mark the word "8" with the dripping egg liquid, and the lines can be kept for 5~8 seconds without disappearing.

Beat the whole egg mixture

The egg mixture turns white and becomes larger

Lines don't disappear easily

※Summary of key points

1. Do not use refrigerated eggs

Whipping whole egg wash is much more difficult than whipping egg whites. The temperature of the whole egg mixture is easier to whip when it is around 40°C, so we can heat the egg mixture in the basin through water (put the basin containing the egg mixture in 50°C hot water) to shorten the beating time after heating. This step is not required, and you can also use eggs at room temperature to beat directly. However, if you can't use refrigerated eggs, it will greatly increase the difficulty of beating, or even not be able to whip up.

Whole eggs cannot be beaten with refrigerated eggs

2. Time and state of beating

Depending on the power and speed of the beater, the time required is also different. Choosing a good electric whisk can do more with less. You can use the word "8" to judge the state of beating, and the dripping egg liquid must not only be able to draw the word "8", but also keep it for 5~8 seconds before it is completed.

3. Do not add oil to the egg liquid

After the egg mixture is beaten, sift in the flour and mix well, then add the oil. During the egg beating stage, you must not add oil.

Step 2: Sift in the flour and mix the batter

After the egg mixture is beaten, sieve in the flour twice and mix well with a spatula. As if stir-frying, use a spatula to turn the batter up from the bottom while turning the basin to mix the batter well.

Sift in the flour

※Summary of key points

1. Sift the flour. The sifted flour is easier to mix evenly.

2. Sieve in two times. Sift in all the flour at once, and it is easy to defoam when stirring.

Step 3: Pour into the mold

Pour the mixed batter into the six cake molds, each eight or nine full. If your batter doesn't fill 6 pieces, the defoaming is severe. It may be that the whole egg liquid is not beaten in place, or it may be that the mixing technique is not right or the time is too long, resulting in defoaming.

The batter can be topped with black or white sesame seeds as a garnish.

Pour the batter into the molds

Sprinkle with sesame seeds

※Summary of key points

Mold anti-stick tips

A layer of puff pastry is applied to the mold, and the anti-stick effect is excellent. Puff pastry is the addition of cooking oil to the flour and stirring it into a paste (as thick as possible). Brushing the puff pastry is much better than just brushing the oil to prevent sticking.

Step 4: Bake

Preheat the oven in advance. Once you have all the ingredients ready, it's time to preheat the oven.

Baking temperature and time: 150° on top and bottom heat, lower in the oven, bake for about 18 minutes

※Summary of key points

The oven temperature difference is relatively large, and the baking temperature is only a reference. After the cake is placed in the oven, it will expand to its highest point after about 10 minutes, at which point the cake will protrude from the mold, and then start to fall back and be level with the mold. The cake is baked until golden brown, and the whole process takes about 18 minutes.

Causes of cracked cake surfaces

There are three main reasons for the cracking of the surface of the cake

1. The ignition temperature is too high.

2. The position of the mold is too close to the fire. The mold is placed in the lower layer of the oven to prevent cracking

3. All-purpose flour is more likely to crack. Cake cake flour is the best choice.

Personally, I don't think that cracking of the cake is not a problem, and it does not affect the taste, if you want not to crack, you can pay attention to the above 3 details.

Step 5: Demoulding

Once the cake is baked, remove it from the oven and shake the molds. After a few minutes, it's ready to be demolded. Do not leave it for a long time, as the heat will make the cake in the mold soft. Demold while hot and the surface of the cake is crispy.