2, egg yolks, 20 grams of sugar, room temperature softened cream cheese whisked together until even without particles. Add the light cream in stages, stirring well after each addition. Then sift in the low gluten flour and mix well.
3. Add 40 grams of sugar to the egg whites, and beat until wet peaks form - the tip of the whisk will bend when you lift it.
4, egg white and batter mixing and tossing well. 6 inch deep mold, if it is a living bottom mold should be outsourced 2 layers of tinfoil to prevent water leakage. Hot water is injected into the baking pan, put the cake mold into the baking pan filled with hot water. Bake at 170 degrees for 50-70 minutes.
5. After baking, cool the cake and put it in the refrigerator for at least 4 hours before unmolding. Spread strawberry sauce on the top of the mold and decorate with light cream.