Name: Cream Box Cake
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g yolk; 155g Egg white; 75g Caster sugar; 50g Low-gluten flour; 40g Corn flour; 60g Vegetable oil; 85ml milk; 200g Light cream; a little Strawberry jam; Some Fruit; A few drops Lemon juice; Some Pink Oreo Cookies

Cream Box Cake

1. Separate the egg yolk protein, put them in two water-free and oil-free containers, and stir the egg yolks evenly.

2. Pour the milk into the egg yolk bowl and mix it evenly with a manual whisk.

3. Pour in vegetable oil and beat evenly.

4. Sift low-gluten flour and corn flour into a bowl.

5. Stir it into a smooth egg yolk paste without dry powder particles, gently to avoid gluten in the batter.

6. Add a few drops of lemon juice and 1/3 fine sugar to the egg whites, and beat until thick.

7. Add 1/3 fine sugar and beat until the meringue appears lines.

8. Add the remaining granulated sugar, beat until wet and foamy, and lift the big sagging hook.

9. Take one-third of the egg white and add it to the egg yolk paste, and mix it evenly. Then add one-half of the egg whites to the mixed cake batter, and mix well in the same way.

10. Finally, pour in the remaining egg whites and mix well. The final cake batter is delicate and without obvious bubbles.

11. Spread a layer of oil paper on the 28x28 square pan, and pour the cake batter into the baking pan.

12. Shake gently to remove bubbles.

13. Put the cake in the preheated oven and heat up and down to 160 degrees for about 25 minutes. (Because each oven is different, the baking time and temperature can be adjusted appropriately, the color is even, and the smell is almost cooked.)

14. After the cake rises in the oven, it will be out of the oven when it is retracted to be flush with the baking pan, and it is out of the oven.

15. Tear off the greased paper and let cool.

16. Cake slices are sliced according to the size of the box for later use. (There are different sizes of cake boxes online, you can choose the size you like.)