Making Materials of Cream Cake:

Main Ingredients: Wheat Flour 1500g, Eggs 2000g, Cream 500g

Seasoning: Sugar 1500g, Honey 100g, Salt Oil 20g

Cream Cake Characteristics:

This cake has a brownish-red surface and an egg-yolk color inside. fine, soft, sweet and moist, with egg aroma and cream flavor.

Buttercream practice:

1. Eggs knocked into the egg bucket, add sugar, whisking foam, then add the flour and mix well, and then into the honey and melted cream mixing paste, that is, cake paste.

2. Put the cake mold into the oven to bake hot, take it out and brush it with salad oil, quantitatively put in the adjusted cake paste, and bake it in the oven.

3. Bake in the oven at 180-200 degrees Celsius, bake for about 15 minutes when the surface of the cake is brownish-reddish-yellow out of the oven, take off the mold and cool, ready to serve.