Ingredients
Whipped cream ( 125 ) | Egg yolk ( 4 ) |
Egg white ( 4 ) | Low-gluten flour ( 60 ) |
White sugar ( Egg white 10, egg white 30 ) | Paper cup ( 6 ) |
How to make light cream cake
1. Prepare a waterless container! Beat egg whites until stiff and add sugar in 3 batches.Egg whites must be beaten.
2. Add the egg yolks to the sugar and stir evenly, then add the whipping cream and stir evenly! Then sift the low-gluten flour and add it to the mixed egg yolks and light cream.Mix the low-gluten flour manually first and then use a whisk to complete! You can also put some dried fruits, I just used up the leftovers from making cakes before!
3.Finally, stir in the beaten egg white!
4.Put it in the oven: preheat for 10 minutes! 150 degrees! Put the cake in the oven and bake for another 50 minutes! Bake for 30 minutes and then prick it with a toothpick to see if there is any cake liquid stuck to the toothpick! Keep baking if you have it! Bake until there is no cake liquid on the toothpick! It doesn’t necessarily take that long, it depends on your oven!
Tips
Pour the light cream directly into the egg yolks, no need to beat them before pouring! When whipping the egg whites, I whipped them next to the preheated oven, so they were finished quickly.After beating, the egg whites were placed next to the oven! Prepare two tall-walled containers! Because the egg whites will fly out when using an electric whisk!
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