1. Pour the refrigerated cream cheese, light cream, and yogurt into a basin.
2. Beat with a cooking stick until smooth, add two egg yolks in portions, and beat evenly.
3. Sift in low-gluten flour.
4. Stir evenly.
5. Add 40 grams of fine sugar to the egg whites three times and beat them until they are foamy. Don't beat them, otherwise the cake will crack easily during the baking process.
6. Take one third of the egg white and put it in the egg yolk paste bowl, and stir evenly.
7. Pour all the mixed egg yolk paste into the remaining egg whites and stir evenly.
8. Spread a layer of butter on the Xuechu bow tie non-stick cake mold, pour the batter into it, shake it a few times to remove large bubbles.
9. In the water bath method, put a baking tray with water in the lower layer of the oven, put the mold in the baking tray, preheat the oven to 155°, bake for one hour, if the surface of the cake is colored during baking, cover it with tin foil in time. After the cake is baked, do not take it out in a hurry. Let it simmer in the oven for 15 minutes before taking it out. After the cake is taken out, it is cooled and demoulded. It is eaten after 4 hours in the refrigerator for the best taste.
Tips:1 Beat the egg whites until they are wet and foamy. Don't beat them, otherwise the cake will be easy to bake and crack.
2 Because the baking time is relatively long, the water in the baking tray must be enough, and water can be added once during the baking.
3 The freshly baked cake is very tender. Don't rush to demould. Wait for the cake to cool before demoulding.
