Consumption of Light Cream _ Light Cream Cake

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

11. Turn off the heat and simmer until it cools, then demould after refrigerating

12. For more recipe sharing, please follow the WeChat public account: Let’s play baking together

Tips:

For more recipe sharing, please follow the WeChat public account: Let’s play baking together