Cooking Steps

1. 

   Step1:Pour the light cream, egg yolk and low gluten flour into the basin. The low gluten flour needs to be screened in advance (the amount of light cream is between 130g and 135g

2. 

   Step2:Mix it with a scraper for a few times, and then use the electric egg beater to resist it for a few seconds

3. 

   Step3:Next let's pass the protein. Add the sugar in three times. Add the corn starch to the albumen basin for the last time. Beat until it is dry and foamy.

4. 

   Step4:(preheat oven to 150 ℃) first take part of the beaten egg white and put it into the egg paste pot. Use the turning method to quickly mix it evenl

5. 

   Step5:After mixing evenly, pour the whole yolk paste into the egg cream basin, and mix evenly with the same mixing metho

6. 

   Step6:Pour the cake paste into the mold. Then shake the mold on the table for a few times. Shake out big bubbles. (I can make two 6-inch ones with this recipe

7. 

   Step7:Finally, put it into the middle and lower layers of the oven. Bake it at 145 ℃ for 60 minutes (the temperature is only for reference. Because the temperature difference of each oven is different). The baked cake should also be shaken slightly on the table top. Shake out the hot air. Then quickly put it on the cooling net. When it is completely cooled, it will be demoulded

8. 

   Step8:

9. 

   Step9:The cake can also be used to make birthday cake. I made a birthday cake for a little yellow man. Although it looks ugly, it tastes good.