Step 1

Wash the old ginger and smash it, and the cardamom is broken

Step 2

Add 250g of water to the pot, bring to a boil over high heat, add cinnamon rolls, ginger, cloves, star anise, cardamom, bring to a boil, turn to low heat, and continue to cook for 5 minutes

Step 3

Add Assam black tea and continue to brew for 4 minutes

Step 4

Add milk and bring to a boil again to turn off the heat

Step 5

Strain the milk tea through a small sieve, filter out the spices, and let the filtered Indian spice latte tea cool and set aside

Step 6

Separate the whites from the yolks

Step 7

Add corn oil and cooled Indian spice latcha 75g to the egg yolk and set aside

Step 8

Use an electric whisk to beat the egg whites at low speed until they are coarsely bubbled, and the beating head is pulled up with sharp corners

Step 9

Add one-third of caster sugar and continue to stir on medium-low speed, stirring until the sugar dissolves, pulling up the beaten egg head with sharp corners

Step 10

Add 1/3 of caster sugar again, stirring at medium speed, stirring until the sugar is completely dissolved, pulling up the beaten egg head meringue with sharp corners

Step 11

Add the remaining one-third of the caster sugar and cornstarch for the third time, and continue to stir on medium-low speed

Step 12

Stir until the caster sugar is completely dissolved, pull up the beaten egg head, the meringue has sharp corners, and let it sit for two or three minutes

Step 13

While placing the meringue, make the egg yolk paste and sift in the low-gluten flour in step 7

Step 14

Stir with egg soy sauce to make a uniform batter, stir not too long to avoid tendons, just stir well quickly After the egg yolk paste is mixed, stir the meringue with the egg soy sauce to check whether the meringue is delicate and stable, if it becomes rough, you can stir it slightly with a manual egg soy sauce, and when the meringue is delicate and shiny, you can mix the egg yolk paste

Step 15

Add the meringue to the egg yolk paste in three times, mix well each time and add the next time, and mix with a rubber spatula diagonally inserted into the bottom with one hand and then scoop up the pot with the other hand

Step 16

The mixed egg yolk paste is divided into two six-inch cake tins or an 8-inch cake tin, and after packing, it is dropped two or three times on the operating table to shake out large bubbles

Step 17

Preheat the oven to 180 degrees, put the cake mold on the middle and lower layers, bake for about 40 minutes, drop the cake mold on the operating table after baking, buckle it upside down on the baking net, let it cool down thoroughly and then remove the mold

Step 18

If you want to smear the cake, it is recommended to peel off the mold directly by hand, so that the cake body will not stick to a lot of cake residue, and it is easier to smear the dough

Step 19

Delicate and soft tissue