As far as I know, half-doneeggcakeshould not have a flavor of red wine. I might be the first person to attempt making a red wine half-cooked cake.

The method for making a red wine half-cooked cake is basically similar to that of other half-cooked cakes. The baked cake turns wine red, and its sour and sweet taste is particularly special.

Ingredients:

2egg whites，4eggs yolks，60 grams of sugar, 30 grams of low flour, 60 grams of red wine, 2 grams of baking powder, a few drops of rice vinegar and lemon juice.Mold:One 6-inch cake mold.Steps:1 Take 4 egg yolks in a bowl and beat them until they are well mixed. Add 60 grams of red wine, 10 grams of sugar, and a few drops of

lemon juice

, stir until thoroughly combined, then sift in 30 grams of low flour and 2 grams of baking powder, continue stirring until the mixture is completely smooth.

2 Transfer 2 egg whites to a bowl and beat them on low speed until they form coarse bubbles. Then add a few drops of rice vinegar and 50 grams of sugar, place in a warm water bath at 50 degrees and beat on high speed until stiff peaks are formed.

3 Take a small portion of the beaten egg whites and mix it into the yolk mixture, stir well, then pour the yolk mixture into the remaining egg whites. Use a silicone spatula to fold from bottom up until completely even, forming cake batter.4 Lay baking paper in the 6-inch cake mold, trim excess paper, then pour in the batter and bake at 170 degrees for 15 minutes. Once cooled in the refrigerator, it becomes a red wine half-cooked cake.Additional Notes:

1 The eggs I used were taken from the refrigerator, so I used the method of beating them over warm water.

If you use room temperature eggs, there is no need to beat them over warm water.

2 The taste of red wine half-cooked cake is rather unique. I once gave it to 10 people for tasting; 5 found it very delicious, 2 thought it was okay, and 3 did not like it.Ovenis baked for 15 minutes and then refrigerated until completely cooled to make the half-baked red wine cake.

Additional notes:

1 The eggs I usedwere taken out of the refrigerator, so the method of beating them with hot water was adopted.If you use room temperature eggs, you do not need to beat them over hot water.2 The taste of the half-baked red wine cake is quite distinctive. Among 10 people I tasted it for, 5 said it was very delicious, 2 thought it was okay, and 3 did not like it.

2 The taste of the half-ripe red wine cake is quite special. I once gave it to 10 people to try, and 5 said it was very delicious, 2 found it acceptable, while 3 did not like it.