A masterpiece that consumes light cream_light cream cake

Overview

I believe friends who are into baking must have encountered this situation: What should I do if I have extra whipping cream at home? The shelf life is only a few days after opening, so it would be a shame to waste it! Today I will teach you how to make a light cream cake. After being refrigerated, it will have the texture of cheesecake and the flavor of chiffon cake! For more recipe sharing, please follow the WeChat public account: Play Baking Together

Tags

• baking
• caster sugar (egg yolk)
• egg
• fine sugar (egg egg white)
• low gluten flour
• whipping cream

Ingredients

Steps

1. 1 Prepare the materials, separate the egg yolks and egg whites, and place them in oil-free and water-free containers

   

2. 2 Add egg yolks to whipped cream and stir

   

3. 3 Add fine sugar and mix well

   

4. 4 Add sifted flour

   

5. 5 Stir until there is no dry powder

   

6. 6 Beat the egg whites into wet peaks and add the fine sugar in three batches

   

7. 7 Add one-third of the meringue into the light cream paste, and stir evenly using the stirring technique

   

8. 8 Pour the remaining egg whites into the mixed cake batter, and mix evenly using the stirring technique

   

9. 9 Squeeze the cake batter into the mold

   

10. 10 Preheat the oven to 150 degrees in advance, turn the heat up and down, pour hot water into the baking pan, and bake in a water bath for about 45 minutes

    

11. 11 Turn off the heat and simmer until cool, then remove from the mold after refrigerating

    

12. 12 For more recipe sharing, please follow the WeChat public account: Play Baking Together