Cream Cake

Name: Cream Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3g Large egg; 75g Low powder; 60g Sugar; 25g Corn oil; Some Eiffel Tower Whipped Cream

by @That floweropen@

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Sponge cake is basically successful as long as the eggs are beaten in place (the eggs should be beaten over warm water when it is cold at room temperature). Compared with the soft and moist sponge cake of the chiffon cake, it is more porcelain and firm. The baked little cake is squeezed with some cream and sprinkled with sugar beads Have you become taller? "

Ingredients

Cream Cake

1. Put 3 eggs at room temperature and fine sugar in an egg beater.

2. Use an electric whisk to beat at a high speed (the temperature should be low at about 40°C hot water)

3. Lift the egg beater and the dripping egg liquid will not disappear immediately (the volume of the egg liquid has increased significantly), just turn the egg beater to a low speed and beat it for a few times.