1. Prepared ingredients.
2. Cream cheese, butter, and milk are melted together in water.
3. A paste of completely melted cheese.
4. Separate egg whites and egg yolks.
5. Add lemon juice and egg yolk to the cheese paste one by one and mix well.
6. All mixed egg yolk and cheese paste.
7. Sift the low-gluten flour and add to the egg yolk paste, mix well.
8. Sift it twice more.
9. The egg whites and white sugar do not need to be whisked completely, as long as the long hook can be pulled out by the whisk.
10. Add the egg whites to the egg yolk paste three times and mix well.
11. The batter is completely mixed.
12. Pour into the mold.
13. Add 80% hot water to the baking pan, and put a grilling net on it.
14. Bake the cake room on the net, bake at 150°C for 40 minutes, and then at 120°C for 30 minutes.
15. It tastes better after being kept in the refrigerator for 4 hours.
Tips:1. Put the baking net on the baking tray, the mold with the movable bottom does not need to be wrapped with tin foil, and it can also achieve the effect of a water bath.
2. The batter of the cake must be mixed well to avoid sinking.
3. If the cake does not open, pay attention to the baking temperature. If the temperature is too high, the cake will easily crack if the cake rises too fast, and the baking temperature can be lowered. Even if the cake is over-sent, the cake will crack easily.
