Homeemade Light Cream Cheese Cake Method

The leftover bit is rather plain.It's a light cream.Butter. One sponge cake, one loaf of bread.Exactly to clear up what's left. I seem to have never made a light cream sponge cake.

I wonder what the benefit of this late egg addition method is. So-called late egg means mixing the flour into batter first, and then adding the egg yolks, making yolk batter.Not really grasping its benefits, just guessing it makes more fine grains easier to achieve. No wonder there's a step for sifting afterwards.Without bothering to sieve, I mixed up a lumpy batter and found ways to make those small particles disappear. Bake until the timer goes off, probably around 40 minutes, the color is soft yellow, looks okay, darker would look even more appetizing. IngredientsMain ingredients:

2 eggs, 50g light cream, 15g milk,

　　40g low-gluten flour, 35g sugar Steps 1. Ingredients: 2 eggs, 50g light cream, 15g milk, 40g low-gluten flour, 35g sugar 2. Mix the light cream and milk in a large bowl.3. Sift in the flour, 4. Mix until there are no dry patches.

5. Add the egg yolks.

6. Mix into a smooth, creamy batter.

7. Set aside.

8. Whisk the whites to rough foam and add sugar in three stages.

9. Whip until stiff peaks form.

10. Take one-third of the whipped whites and mix into the egg yolk batter.

11. Mix well. Then take another third and mix again.

12. Finally, pour back into the remaining whites.Mix thoroughly. 13. Pour into a 6-inch springform pan,

14. Tap to level the surface and knock out large bubbles.

15. Bake in the oven at middle lower shelf, 120 degrees, for about 45 minutes.

16. Take out when done, invert immediately.

17. Let it cool completely before flipping over,

18. Then remove from the pan.

Small tips: The batter with late-added yolks will have small lumps; sieve or patiently break them down into a smooth yolk batter.

Adjust baking time and heat according to actual conditions.

Place in the oven.Oven rack at middle lower position, bake at 120 degrees with upper and lower heating for about 45 minutes. Remove from the oven immediately and invert.

Turn over completely after cooling thoroughly.

Flip over when fully cooled.

Demold.

Tip: The egg yolk batter will have small lumps, sift or crush the lumps to make a smooth batter.

Baking time and heat need adjustment based on actual conditions.