Old Cream Cake

Overview

Old cream cake is a relatively traditional cake. Although there are many ways to make cakes now, people who lived through that era still like old cream cake very much, not only for its taste, but also for the memory of that period. I was born in the 1980s, and I have had a rare delicacy since I can remember, the old cream cake. In fact, I don’t know why it is called that. In my memory, I only have the mellow aroma that lingers in my mouth, and this taste is not found in other things.

Tags

• baking
• anchor butter
• edible oil
• egg yolk
• low gluten flour
• whipping cream
• white sugar
• milk
• powdered sugar
• protein

Ingredients

Steps

1. 1 Separating egg whites and yolks

   

2. 2 Use a whisk to stir the egg yolks evenly. Pour in 30g of white sugar and stir evenly. Pour in 50g of cooking oil and stir evenly. Pour in the milk and stir evenly. Finally, sift the low-gluten flour into the egg yolk paste and stir evenly

   

3. 3 Pour the remaining one-third of the sugar into the egg whites and beat with an electric mixer until the egg whites form fine foam

   

4. 4 Pour in another third of the sugar and beat until the egg whites are slightly textured

   

5. 5 Pour in the last third of the sugar and beat until the protein texture is obvious

   

6. 6 Pour the egg whites into the egg yolk paste in three batches and mix well. Do not stir in circles, but stir up and down

   

7. 7 Preheat the oven at 160 degrees for 10 minutes. Wrap the bottom of an 8-inch mold with a middle layer of tin foil and bake at 160 degrees for 10 minutes. Turn to 150 degrees and bake for 40 minutes. Remove the cake from the oven and cool down. Remove the top skin and divide it into 3 pieces

   

8. 8 Anchor's salted butter is softened at room temperature. Add appropriate amount of powdered sugar and beat with a whisk. Pour in the light cream and beat until even. Place a piece of oil paper on the bottom of the cake, put a piece of cake embryo, brush with a layer of cream, put another piece of cake embryo, brush with a layer of cream, then put another piece of cake embryo, brush the whole cake with cream, and decorate with fruits

   

9. 9 The taste of old cream cake will be better if it is refrigerated for more than 2 hours. Because butter is added to the cream, the refrigerated cream will have more texture and will not be greasy. Be sure to use Anjia's salted butter. The cake made with authentic old cream cake will have a little salty taste, not too salty nor too sweet, and the taste is just right

   

10. 10 Finished product