Ingredients of light cream cake: light cream, eggs, low-gluten flour and fine sugar.

The practice of light cream cake:

1, egg white and yolk are separated.

2. add 20 grams of fine sugar to the egg yolk and beat well.

3. Add whipped cream and mix well. Always use electric egg beater.

4. Sieve the flour.

5. Stir with a rubber scraper until there is no dry powder, and then stir evenly with a electric egg beater. After whipping, the yolk paste is thick, which is a bit like the state that whipped cream is completely sent away.

6. Add the remaining fine sugar to the egg white for three times and send it to dry and foam (that is, the egg white is short and upright when the eggbeater is lifted).

7. First, add half of the egg white and mix well with the egg yolk paste. After stirring well, pour all the rest of the egg whites and stir well. Pay attention to the stirring technique, stir with a rubber scraper like cooking, and don't draw circles.

8. Put the mixed cake paste into the paper bag and squeeze it into the cake cup until it is 8-9 minutes full.

9. Put it in the middle layer of the preheated oven and bake at 180 degrees 18 minutes.