Ingredients

Low gluten flour?200g

Sugar?100g

Baking powder?2g

Salt?2g

Egg whites?4

Light cream?250g

Yogurt?150g

Corn syrup?10g

Tips

1. p>1. careful friends may have noticed, my finished picture of the top layer of the bottom of a little bit of pudding layer, that's because this part is the bottom of the batter, I'm careful to have to scrape down the batter on the spatula to put it in the batter on the spatula is not mixed with the egg whites of the dead batter, sinking to the bottom of the trip to the pudding layer. So we must take the lesson not to care about the batter on the spatula.

2. It is not recommended to use high temperature to bake, low temperature and slow baking can avoid the outer layer is too dry inside the situation is not cooked. I used three baking pans to bake, obviously the shallow baking pans test better, deep baking pans due to less batter, the edge of the color a little darker, in the near time on the edge of the stove to observe, to avoid the color is too dark. This cake is still white even after baking!

Practice

Take the eggs out of the refrigerator, separate the whites and yolks, there must be no yolks in the whites, and make sure that there is no water and no oil on the basin and whisk where you put the whites. The yolks will not be used here and can be put away. Oven preheating 170 degrees.

Sift together the flour, salt, and baking powder until there are no lumps.

Add the light cream, yogurt and corn syrup to the powder from the previous step. Mix well with a spatula or egg whip. Vanilla extract can be added or not, the color of the vanilla will make the cake look less white.

Wipe the baking sheet clean and line the bottom with greaseproof paper. Prepare to whip the egg whites, whipping process sugar added in three parts, whipping the egg whites can not pass the students to go to the kitchen to look for a special teaching whipped egg white post. Whip the egg whites to wet peaks.

Take one-third of the egg whites, add them to the batter mentioned in the third step, and mix well with a spatula, then take another one-third, mix well, and then pour all the batter into the remaining egg whites, and mix well. It is very important to mix the egg whites well, as this step is not good enough to lead to foamy egg whites.

After mixing, the cake batter should be white and glossy. Pour the cake batter evenly into three baking pans, or one if you have one. Adjust the baking temperature a bit.

The temperature for three shallow baking pans is 170 degrees for 25 minutes. The temperature for one deep baking dish is recommended 160 degrees for 50 minutes. Because the cake is white, so the test is not very visible, the following methods for reference: 1. insert a toothpick into the body of the cake, if you pull out the toothpick is not attached to the cake paste is good. 2. use the back of a clean baking glove to beat the surface of the cake, if it is a thumping sound, is good, if it is the sound of the rustle, it is not yet baked. 3. the cake is good will be reduced by one circle.