How to make cheese corn cake

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  1. Remove the cream cheese in advance and soften it, beat it with a whisk, slowly add the milk and stir evenly.

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  2. Add 80g of fine sugar to the egg yolks in three batches and beat until the volume increases and the color becomes lighter., then add salad oil and stir, then add to the stirred milk cheese paste.

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  3. Add the low-gluten flour that has been sifted twice in advance and stir until it is even and there are no dry powder particles.

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  4. Add 60g of fine sugar into the egg whites in three batches, beat until hook-shaped, and quickly mix Pour part of the egg white into the egg yolk paste and mix evenly, then pour in the remaining egg white and mix evenly.

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  5. Preheat the oven to 175℃, pour the cake batter into the mold, and shake it on the table 2 Next, put it in the oven and bake at 170℃ for about 50 minutes.

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  6. Immediately after coming out of the oven, turn it upside down and demould.