Quince contains large vitamin A which is beneficial to our stomach. This recipe teaches you how to bake a quince cake healthily.


Quince cake

Quince cake



Unsalted butter 40g
Egg yolk paste: egg yolks 100g, caster sugar 20g
Egg white paste: egg whites 160g, caster sugar 75g
Low protein flour 55g

1.Heat unsalted butter over water until it’s melted
2.Separate egg yolks and egg whites. Add egg yolks and caster sugar into a container, heat over water, whisk with an electric egg beater
3.Whip with an electric egg beater until the caster sugar is utterly melted and becomes smooth and fine egg yolk paste, keep stirring until the color turns into a paler one
4.Add egg whites into a container, whip them with an electric egg beater, add caster sugar per three times, whip to a foam, and slowly whip 1 minute after the egg whites can not flow
5.Add 1/3 egg white paste of step 4 into egg yolk paste of step 3, scrape with a knife gently
6.Add the rest egg white paste, keep scraping with a knife from the bottom to the wall of the container
7.Sift low protein flour per 3 times into the egg paste, scrape with a knife until there is no particle in there
8.Pour a little part of the paste into the melted butter, scrape fast with a knife
9.Pour back into the paste, scrape the mixture with a knife
10.Pour the paste into the ovenware, flat the surface of the paste with a knife
11.Shake the ovenware to let go of the bubbles, preheat oven to 284F, put the ovenware into the middle level of the oven, bake for 15-17 minutes
12.Cover a oil paper onto the ovenware before baking the cake
13.Let cool
14.Rotate the cake by laying another oil paper onto the counter
15.Smear the jam onto the cake evenly, roll it and take shape by wrapping it with an oil paper, cut after cooling down