Materials:
250g flour
250 grams of powdered sugar
4 eggs
200 ml of milk
200 grams butter
2 teaspoons of baking powder
Vanilla essence 1 teaspoon
Steps:
Make a cake body
Soften the butter at room temperature and set aside.
Mix flour and baking powder and sieve for later use.
Put the powdered sugar and eggs into a mixing bowl and stir with an electric mixer until the color becomes lighter and the volume becomes larger.
Add vanilla extract to milk and stir well for later use.
Add the mixture of flour and baking powder into the egg paste three times, and stir it gently with a spatula after each addition to avoid dry powder.
Add butter into the egg paste three times, and stir gently with a spatula after each addition to avoid oil lumps.
Pour the milk into the egg paste and stir it gently with a spatula.
Pour the egg paste into the greased cake mold, preheat the oven to 180 degrees, bake for 35-40 minutes, and take it out to cool.
Make cream cheese
Soften cream cheese at room temperature and set aside.
Sift the powdered sugar for later use.
Put the cream cheese and powdered sugar into the The Mixing Bowl and stir with an electric stirrer until the color becomes lighter and the volume becomes larger.
Add the whipped cream into the The Mixing Bowl, and continue to stir with an electric mixer until the cream cheese and whipped cream are mixed evenly to form a smooth cream cheese.
Decorate a cake
Cut the cake into two layers and cut the surface flat with a knife.
Spread cream cheese on the first layer of the cake and smooth it with a spatula.
Place the second layer of cake on the cream cheese, spread the cream cheese on the second layer of cake, and smooth the cream cheese with a scraper.
Squeeze cream cheese out of a piping bag and decorate the cake.
Refrigerate the cake in the refrigerator until the cream cheese sets.