Whipping cream

Overview

The balance between cheesecake and chiffon cake has a soft texture, suitable for all ages. A cake that eliminates whipping cream🍰

First separate the egg yolk and protein. The protein needs to be put into an oil-free and water-free container
Add light cream to the egg yolks and stir evenly
Add sifted low-gluten and fine granulated sugar to the egg yolk liquid
Stir until there is no dry powder and set aside
Then beat the egg whites, add the fine sugar in three batches (just add the fine sugar, beat at low speed for 30 seconds, then turn to high speed, then add fine sugar, cycle 3 times) and beat until wet peaks
Add the whipped egg whites into the light cream paste in three portions, and stir evenly (do not stir clockwise, as it will eliminate bubbles)
Pour into a 6-inch heart-shaped mold (the inner ring of the mold needs to be greased with a layer of oil, and a piece of oil paper is cut at the bottom (the size of the oil paper depends on the size of the bottom of the mold) for easy demoulding)
Preheat the oven to 150℃, pour hot water into the baking pan, wrap the bottom of the mold with tin foil to prevent water from entering the mold, and bake in a water bath for about 50 minutes
After baking, simmer until cool, then take out, refrigerate and then unmold
Then sift in powdered sugar, add your favorite fruit or cream...whatever you want