How to make homemade cream cake

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  1.Separate the egg whites and egg yolks and place them in water-free basins.Beat the egg whites with a whisk.The speed is slow at the beginning, faster in the middle, and slower at the end.Add 60g of white sugar to the egg whites in three times.The first time is to add one-third when it is foaming, and the second time is when it is foaming.Add one-third of the sugar when it is whipped but has no texture.Finally, add the last one-third of the sugar when the texture appears.When the egg beater is pulled out of the egg whites, two small sharp corners are formed as shown in the picture, which proves that the egg whites are beaten.It worked.

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  2. Mix the remaining ingredients, add the flour last, sift with a sieve, and stir manually.Do not beat, stir as shown.

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  3.Put one-third of the beaten egg whites into the egg yolk paste, stir, pay attention to up and down Stir, just like stir-frying, and do it quickly.Do not stir for too long, as the egg whites will defoam

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  4.Stir evenly

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  5. Pour the mixed paste back into the remaining egg whites, still up and down Stirring

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  6. Stir successfully, shake to eliminate foaming inside the batter due to stirring

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  7.Put it into the mold, smooth the cake, and leave it at 170 degrees for 45 to 50 minutes

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  8.The internal temperature of the cake will increase during baking, so take it out of the oven immediately after baking, shake, and let Remove the heat, turn upside down to cool, remove from the mold, and decorate with cream and fruits.Whipped cream is also called animal cream, which is extracted from fresh milk.It is twice as expensive as artificial vegetable cream, and the quantity is half less when whipping., so the price of animal cream cakes in the market is not low.I hope that through my explanation, everyone can eat delicious cakes made by themselves.