How to make light cream cake (eight inches)

• 

  1. Separate the eggs and put them in two oil-free and water-free basins.

• 

  2. Add the whipping cream and white sugar to the egg yolks and stir evenly.

• 

  3. Sift in low-gluten flour and mix evenly.

• 

  4. Add one-third of the sugar and lemon juice to the egg whites, and use Beat with electric egg beater.

• 

  5. Beat until fine bubbles appear and add one-third of the sugar.

• 

  6.Continue to beat until the egg whites are thick and lines appear and add the final sugar.

• 

  7.Continue to beat until wet foam is reached, that is, the whisk can be lifted up Just make a short small curved hook.

• 

  8.Put one-third of the meringue into the egg yolk paste with a spatula Mix well.

• 

  9. Pour the evenly mixed egg yolk paste into the meringue and fold it Mix well.

• 

  10. Wrap the bottom of the hurricane mold with tin foil in advance, and place it on the mold Spread a thin layer of butter inside.

• 

  11. Pour the cake batter into the mold and shake it twice on the table , knock out the small bubbles inside.

• 

  12. Pour an appropriate amount of water into the oven, put the cake on top, and put it into the preheater Bake on the lower shelf of the heated oven at 150 degrees for 70 minutes.

• 

  13. Take out the baked cake and leave it to cool directly.No need Undercut.You can put the cooled cake in the refrigerator to refrigerate it for a better taste.

• 

  14. Finished product picture.