Cooking Steps

1. 

   Step1:First, make the sponge cake bottom (6-inch mold) and prepare boiled water. At the same time, put the whole egg, honey, sugar and vanilla essence in the same basin. Heat the egg liquid in the basin to about 38 degrees (higher than the temperature on the back of the hand) and start to beat it. Take the egg beating basin and then put the butter and milk in the small bowl to melt the butter in the water. Beat until the egg beater is raised to draw obvious lines which are not easy to disappear The degree is enoug

2. 

   Step2:Sift into the egg liquid made of low gluten flour twice. After mixing evenly, take out part of the batter and add it into the butter milk liquid, mix well, then return to the batter basin and mix evenly with the batter

3. 

   Step3:Preheat the oven at 170 ℃ and put it in. Take out the back button and cool it after 20 minutes. Cut two pieces crosswise. Only one piece is needed for this recipe

4. 

   Step4:Cheese paste part (6-inch mold) cream cheese softened by water and all materials are stirred evenl

5. 

   Step5:Put oilpaper on the side of the 6-inch mold. Put the sponge cake slice on the bottom (you can choose whether to spread a thin layer of jam or not according to your preference). Then pour all the cheese paste into it

6. 

   Step6:If you are using a movable bottom mold, please wrap a layer of tin paper around the mold to prevent the bottom of the cake from being wet by moisture. Take a deep baking pan and heat water and put it into the prepared cake. Preheat the oven for 150 degrees. Bake for 1 hour, take it out and cool it. Decorate it. 4 hours cold storage recommende