Cream Cake
1.
Ingredients
2.
Use a whisk to beat the egg whites until they are like fish-eye bubbles, add 1/3 of the fine sugar, and continue to beat until the egg whites begin to thicken and become thicker, and then add 1/3 of the sugar. Continue to beat until the egg whites are thicker and lines appear on the surface, add the remaining 1/3 of the sugar. When the egg beater is lifted, the egg white can be pulled out of the curved sharp corners, it means that it has reached the level of wet foaming. Just hit this level.
3.
Add 2 egg yolks to 12 grams of caster sugar and lightly beat them with a whisk. Don't send the egg yolk. Add 16 grams of salad oil and 16 grams of milk in sequence and mix well. Then add the sifted flour and mix gently with a rubber spatula. This picture is mixed
4.
Put 1/3 of the egg whites into the egg yolk paste. Use a rubber spatula to gently stir and mix evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the protein from defoaming). After mixing evenly, pour all the egg yolk paste into the egg white bowl, and stir evenly with the same method until the egg white and egg yolk paste are fully mixed. That's it for mixing
5.
Pour the finished cake batter into a baking pan lined with greased paper. Smooth out the batter as much as possible. Lift the baking tray with your hands and shake it twice to let the big bubbles inside the cake batter escape. Put the baking pan into the preheated oven, and bake for about 12 minutes at 175 degrees. (My oven is Changdi 18). Bake it until the surface is golden brown. After being out of the oven, unmold, and tear open the surrounding cake paper while it is hot. Spread it cold, cut into small pieces, and smear with cream
6.
Let it cool, cut into small pieces, and smear with cream. Add a small strawberry to embellish it, success!
7.
Here is a close-up picture, my first cake, 60 points, right ^ ^
