Separate the egg yolk from the egg white, and put the egg white in a big bowl, which is bigger.

Beat the egg whites until they foam, and then add 1/2 cups of sugar in batches. After each addition, stir vigorously and quickly until the protein in the bowl becomes 3-4 times the original volume and becomes sticky.

Add 1/4 cups of sugar to the egg yolk, stir well, and add milk.

Add the egg yolk solution to the egg white several times and stir well.

Add baking powder to the flour, sieve and put in a large bowl.

Add the egg whites into the flour, stir well, and make a thick bag.

Grease the baking tray, pour the solution into the oven at 180℃ and bake for 35-40 minutes until there is nothing on the toothpick after it is inserted and pulled out. Take it out, cool it and butter it.

Ingredients: liquid cream (like concentrated milk), sugar, tools: electric egg beater.

(1) Pour the whipped cream into the blender and add the sugar.

(2) Stir at high speed for 65438 0 minutes.

The practice of cream cake:

1.

Knock the egg into the egg barrel, add sugar, beat until it bubbles, then add flour and stir well, then add honey and melted cream and stir into a paste, which is the cake paste.

2.

Bake the cake mold in the oven, brush it with salad oil after taking it out, add the prepared cake paste quantitatively, and bake it in the oven.

3.

When baking in the oven, the oven temperature should be controlled at 180-200 degrees. When the cake surface turns brownish red and yellow after baking for about 15 minutes, take it out of the oven, demould it and cool it, and you can eat it.

Please enjoy your meal.