Cream Cake
1.
Prepare the required materials (before the photo was used, three eggs were actually used)
2.
Put 10 grams of sugar in the egg yolk and stir well
3.
Add salad oil and stir well
4.
Add milk and stir well
5.
After the low powder is brushed, pour it into the egg yolk
6.
Separate the egg whites from the yolks. Pour the egg whites into a water-free egg beater. Use a whisk to beat the fish eyes. The first time the sugar is added, it will be twice as large as the original, and the second time the sugar will be beaten. When there are lines, add sugar for the third time and beat until hard foaming (short, straight and small sharp corners)
7.
Stir evenly with a rubber spatula to form an egg yolk batter. Add one third of the egg yolk batter to the egg yolk batter and stir evenly.
8.
Add the mixed cake batter to the remaining egg white batter and mix well
9.
Put the cake batter into the cake mold and shake it twice to create large bubbles. Put it in the middle and lower level of the oven at 135 degrees and bake for about 35 minutes. Try not to open the oven door in the middle. Take out the undercuts immediately after baking to prevent retraction. After cooling thoroughly, pour out the cake.
10.
Cake everything two
11.
Put sugar in the whipped cream and whipped the whipped cream
12.
Take a slice of cake
13.
Put on the cream and smooth the cream
14.
Cover another piece of cake and continue smoothing
15.
The cake is completely smooth, (looks very rough, don’t worry, I’ll cover it up)
16.
Take a small portion of whipped cream and add a drop of coloring
17.
Stir well
18.
The next step is to play by yourself
Tips:
The egg white container is oil-free and water-free, otherwise the egg whites will be difficult to pass
