Old Cream Cake
1.
White and egg yolk separation
2.
Stir the egg yolk evenly with a whisk, pour in 30g sugar and stir evenly, then pour in 50g edible oil and stir evenly, pour in the milk and stir evenly, finally sift the low-gluten flour into the egg yolk paste and stir evenly
3.
Pour the remaining one-third of the white sugar into the egg whites and beat with an electric whisk until the egg whites become fine bubbles
4.
Then pour in one third of the sugar and beat until the egg whites are slightly textured
5.
Pour in the last third of the sugar and beat until the protein lines are obvious
6.
Pour the egg whites into the egg yolk batter three times and mix well
7.
Preheat the oven at 160°C for 10 minutes, cover the bottom of the 8-inch mold with tin foil, and bake at 160°C for 10 minutes, turn 150 and bake for 40 minutes, then cool the cake out of the oven, remove the top skin, and divide into 3 pieces
8.
Anjia salted butter is softened at room temperature. Add an appropriate amount of powdered sugar to disperse with a whisk. Pour in whipped cream and beat until evenly. Put a piece of oiled paper on the bottom of the cake, put a piece of cake base, brush a layer of cream, and put another piece of cake base and brush again. Put another piece of cake base on the layer of cream, brush the whole cake with cream, and decorate with fruit.
9.
The old cream cake will taste better when stored in the refrigerator for more than 2 hours. Because butter is added to the cream frosting, the cream after refrigeration will taste more and will not be greasy. Be sure to use Anjia's salted butter, the authentic old cream cake. The cake will have a little salty taste, it will not be very salty and not very sweet, the taste is just right
10.
Finished product
Tips:
Be sure to use Anjia's salted butter. The old cream cake is also called salty butter cake. Anjia's butter has a richer taste, and the unique saltiness just meets the characteristics of salty butter.
