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1. Brush melted butter on a 6-inch mold.
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2. The butter and cream cheese are softened, insulated with water, and mixed with a manual whisk.
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3. Add egg yolk liquid in several times, stir well and add again.
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4. Sift in low-gluten flour in portions and mix until there is no dry powder.
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5. Now let’s beat the egg whites. Add white sugar to the egg whites three times.
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6. Beat until the electric egg beater is lifted, the meringue turns into a big hook state, and it is sent wet.
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7. Dig one-third of the meringue and mix it with the cream cheese egg yolk, then pour it back into the meringue, and mix well.
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8. Pour it into a 6-inch cake mold brushed with butter in advance, and shake it gently twice.
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9. Put it in the preheated oven, the penultimate layer, put a dish of water underneath, and use a water bath to bake at 110 degrees for 45 minutes, then turn 130 degrees to bake for about 15 minutes (depending on the temper of your own oven), no need to stand upside down , Lay flat and cool.
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10. After cooling, put it in the refrigerator for more than 4 hours, and then cut into pieces for better taste.
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11. Finished product.
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