Consumption of Light Cream _ Light Cream Cake

Name: Consumption of Light Cream _ Light Cream Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Light cream; 5 egg; 75g Low-gluten flour; 25g Caster sugar (egg yolk); 50g Caster sugar (white)

by First taste diary official

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

I believe friends who play baking must have encountered such a situation: what should I do if I have extra whipped cream at home? The shelf life is only a few days after opening, which is a waste and a pity! Today, the editor teaches you to make a small whipped cream cake. After refrigerating, it will have the taste of cheesecake and the flavor of chiffon cake!

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Ingredients

Consumption of Light Cream _ Light Cream Cake

1. Prepare the ingredients, separate the egg yolk and egg whites, and put them in oil-free and water-free containers.

2. Stir the egg yolks with whipped cream

3. Add fine sugar and stir well

4. Add the sifted flour

5. Stir until there is no dry powder

6. Whip the egg whites into wet foam, add the fine sugar in three times

7. Add one-third of the meringue to the whipped cream paste, and stir evenly with the mixing method

8. Pour the leftover egg whites into the stirred cake batter, and use the mixing method to stir evenly

9. Squeeze the cake batter into the mold

10. Preheat the oven to 150 degrees in advance, and heat up and down, pour hot water into the baking tray, and bake in a water bath for about 45 minutes