I made my mixture using my new method discovered on Butlers Empire YouTube.
Select two identical glasses, the right size to take the amount of eggs you wish to use, I used just one egg.
Crack the egg/eggs into one. Measure plain flour to the same level in the other glass and tip it into a bowl/jug. Measure milk in the flour glass to the same level as the egg/eggs and tip into the flour. Finally add the eggs into the flour/milk mixture, plus a pinch of salt and beat together.
Leave to thicken and come up to room temperature.
I used 2 x 6" sandwich cake tins and added a dessertspoon of oil to each. These were placed into each drawer of the air fryer. Set to air fry for 25 minutes at 200C and heat the pans for 4 - 5 minutes.
Carefully open the drawers and pour/divide mixture into both. Close drawers and air fry for another 15 minutes when mine were done. Next time I will set the temperature to 190C to see how that goes and maybe I will get the full 20 minutes on that occasion:
I guess it's similar to making an 'all in one' sponge cake using the same weights of flour, sugar and fat as the weight of your eggs. It works every time.
ReplyDeleteHadn’t thought of that but yes.
DeleteThey look lovely.
ReplyDeleteYou are getting excellent use out of your air fryer.
God bless.
Thank you very much for this. I'm definitely going to give it a go, especially as I bought a couple of six inch cake tins for my Ninja not so long ago! xx
ReplyDelete