Torch Ice Cream Cake
1.
Separate the egg whites and egg yolks and put them in the pots separately
2.
Put corn oil, milk and 10 grams of fine sugar in the egg yolk and stir well
3.
Sift in low powder and salt
4.
Stir evenly into egg yolk paste
5.
Add lemon juice to the egg whites
6.
After making a coarse bubble with an electric whisk, add sugar for the first time
7.
Add sugar in the middle and add it twice, beat until the egg head has a small sharp corner.
8.
Use one-third of the meringue, add the egg yolk paste and stir evenly, using the method of turning, don't stir in circular motions. Pour the well-stirred egg batter into the remaining egg whites and mix well in the same way
9.
Pour into the ice cream cone, I pour the rest into the 4-inch mold
10.
Put it in the preheated oven, middle and lower, upper and lower fire, 150 degrees, bake for 40 minutes
11.
The inverted button in the mold after baking, I did not have the inverted button in the ice cream cone, nor did it collapse
12.
Whipped cream with sugar, after the cake cools, put the whipped cream into the piping bag and squeeze it onto the small cake
13.
If you like the taste of chocolate, you can also sprinkle some chocolate chips
Tips:
It tastes better after being prepared and frozen in the refrigerator. The cream on top becomes a little harder, which is too delicious, much like ice cream.
