Method 1 of cream cake:

1. Sift the low-gluten flour and mix it with salt for later use. After softening the butter at room temperature, add sugar and beat it until it is feathery for later use. Chop the chocolate for later use.

2. After adding eggs one by one and beating well, add light cream for 2-3 times and stir well quickly and gently, then pour flour for 2-3 times and stir well quickly and gently.

3. Pour the sweet wine in 2-3 times and stir it quickly and gently, then sprinkle the chopped chocolate and stir it a few times.

4. Preheat the oven at 18 degrees for 1 minutes, pour the cake paste into the mold and shake it flat before adding the surface.

5. Bake the middle layer in the oven at 18 degrees for 35-4 minutes until the surface swells and cracks, and insert a toothpick without any adhesion.

6. finish.

Method 2 of cream cake:

1. Add the white sugar powder to the egg and beat it with an egg beater to make it foamed. If the temperature of the egg is too cold, it can be heated with warm water of 4 degrees C, which makes it easier to make a soft, elastic and delicious cake.

2. Add the sieved low-gluten flour into the material of 1 and mix well with a wooden spoon.

3. Pour the milk and cream dissolved in water into the two ingredients and mix them quickly. If the stirring is not enough, the finished cake will have big bubbles and rough taste, and if the stirring is excessive, the cake will harden without bubbles.

4. Pour the three ingredients into the cake model for about eight minutes, and bake in a 18-degree oven for about 3 minutes.