Cooking Steps

1. 

   Step1:Melt the cream cheese in hot water. Add oil and milk and stir until it is free of particles. Then sift the flour and add it. Mix smoothly and then add egg yolk one by one and stir again. (in this process, it's better not to leave the hot water in the egg basin, and it's better to use a hand eggbeater for mixing, so as not to use too much force to make flour and gluten.) after mixing, remove the egg basin from the hot water and put it aside for use.

2. 

   Step2:Add sugar to the egg white in three times. Beat until it is wet (pull up right angle and bend). Then add one-third into the batter. Stir well and pour into the batter basin. Add lemon juice and salt. Stir well and pour into the 8-inch cake mold wrapped with tin paper. Shake to defoamer.

3. 

   Step3:Put water in the baking basin. Preheat the upper and lower tubes of the oven at 150 ℃. Place the mould directly in the baking basin. Heat up 130. Heat down 150. Bake for 60 minutes. In the process, pay attention to observe the color of the cake surface to prevent over burning. If the cake is not ripe and has been colored, cover the mold with tin foil. Continue heating.

4. 

   Step4:The bamboo stick can be inserted into the cake without sticking. It can be demoulded after being cooled out of the oven. Or it is better to put it in the refrigerator overnight.