Cream cake

By VicentaLakin

Cream cake

Recipe Recommendations

Steps for Cream cake

  • 1
    Water, vegetable oil, and white sugar are mixed in 30 grams to sugar in the basin, sift in low-banded flour and evenly mixed
  • 2
    Four eggs, with an oil-free and water-free basin to separate the egg-purification and the yolk
  • 3
    The egg yolk is added to the paste of step 2, evenly mixed
  • 4
    (B) ADD SALT AND LEMON JUICE TO THE EGG PURIFIER, AND IN TWO STAGES INSERT SUGAR (B) INTO THE EGG PURIFIER AND SEND IT TO A NEUTRAL HAIR BUBBLE
  • 5
    The protein and the yolk paste are evenly mixed twice
  • 6
    (b) Pumping the cake onto a grilled grilled with a scrape or razor
  • 7
    (B) PUT IT IN THE MIDDLE OF THE OVEN PRE-SET 190/170°C FOR APPROXIMATELY 15 MINUTES
  • 8
    Take out the baked cake, shake the plate, pull it out, tear down the roast paper and cool it down
  • 9
    Light cream and 15 grams of white sugar mixed to 80%
  • 10
    The cake is on the grilled paper with a proper amount of cream on the baked face
  • 11
    Roll up the cake and place it in a 15 minute pattern
  • 12
    open the grilled paper, cut the edges, cut the cake into 4 cm cake and squeeze the cream, decorate the fruit

    • Cream cake Make Tips

    1. The packagings and egg-hiters for eggs must be oil-free and water-free, so as not to lose their hair; 2 , the egg-cleaning precipitating to wet hair bubbles, so as to avoid old and tasting; 3 , the cake is torn out of the oven and the cake is cut; and 4 , when the salad sauce is played, the oil must be poured slowly and the oil separation is avoided too quickly

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