1. Prepared ingredients.
2. Beat the cheese first, then add egg yolks one by one and beat well.
3. After all the egg yolks are beaten, add milk and beat evenly.
4. Then add the melted butter.
5. Beat again evenly.
6. Sift the low-gluten flour and add it to the stirred cheese paste.
7. Mix well and set aside.
8. Add white sugar to the egg whites for 3 times, and the egg whites only need to be beaten to about 70%. (The beaten egg whites are still soft, use a whisk to pick up the egg whites, and the egg whites can be hung on a larger area)
9. Add the beaten egg whites to the cheese roux in 3 times and mix well.
10. Coat the sides of the mold with butter, and put greased paper on the bottom.
11. Pour the mixed cake batter into the mold, put it in the baking pan, and fill the baking pan with warm water.
12. Preheat the oven 150, put it in the baking tray, and bake the middle layer at 150 degrees for 60 minutes. Cover with tin foil when baking and coloring.
Tips:1. When mixing the batter, mix it thoroughly, and do not use a circular motion to avoid the batter from becoming strong.
2. The finished cake will taste better after being refrigerated in the refrigerator.
