Light cream chiffon cake

Overview

I had some leftover whipped cream at home and used it to make a whipped cream cake. Due to the addition of whipped cream, it had a particularly milky flavor and was extremely delicious.

Tags

• baking
• children
• afternoon tea
• egg yolk
• low gluten flour
• whipping cream
• fine sugar
• lemon juice
• protein

Ingredients

Steps

1. 1 Pour the light cream into the egg yolks and stir evenly with an egg beater;

   

2. 2 Sift in low-gluten flour;

   

3. 3 Mix into a fine egg yolk paste without particles;

   

4. 4 Add a few drops of lemon juice to the egg whites, add sugar in three batches, and beat until wet and dry;

   

5. 5 Add one-third of the meringue into the egg yolk paste, mix evenly with a spatula, then take the remaining one-half of the meringue and continue to mix evenly until the egg white is no longer visible;

   

6. 6 Pour into the meringue basin and continue to mix evenly;

   

7. 7 Pour the batter into the mold and shake it twice to remove the air bubbles inside;

   

8. 8 Preheat the oven to 180 degrees, put the mold in, and bake for 30 minutes;

   

9. 9 Photo taken halfway through baking;

   

10. 10 After taking it out of the oven, turn it upside down to cool and demold.