This cake has a puffy texture, high moisture content, light but not greasy taste, and a soft and refreshing texture. It is currently one of the most popular cakes.
- egg 3
- fine sugar 40g
- milk 35ml
- Corn oil 25g
- Low gluten flour 50gs
- cream cheese 80g
- a few drops of lemon juice
- Light cream 150g
- fine sugar 20g
- Baileys 1g
- Separate the egg whites and egg yolks and put them into two clean basins respectively. The basins should be oil-free and water-free so as not to affect the beating of the egg whites.
- Add a little granulated sugar to the egg yolks and stir evenly by hand until the sugar is completely dissolved.
- Mix the milk and oil and beat well by hand too.
- Pour into the egg yolks and continue beating until completely combined.
- Sift in the cake flour. Mix well and set aside.
- Add a few drops of lemon juice to the egg whites and use an electric mixer to slowly beat into large bubbles.
- Add the remaining fine sugar to the egg whites in three batches. When the surface has obvious texture, add the last remaining sugar and continue beating.
- Beat until the head of the egg beater has curved corners, about 8 points.
- Add egg whites in three batches until foamy, mix with egg yolk batter and mix well.
- Pour into 6-inch mold. Drop the mold vertically to knock out any large bubbles.
- Preheat for 10 minutes in advance, place in the middle layer and bake at 140 degrees for 35 to 40 minutes.
- Prepare cream cheese and lemon juice, whipping cream, sugar and Baileys.
- Add lemon juice to the cream cheese and beat with an electric mixer. Beat the light cream and sugar until 6 points. Then add it to the cheese and beat it briefly a few times to mix.
- Let the cake cool completely, cut it twice into a cross shape and divide it into four pieces. Spread cheese sauce on the cut surface and in the middle, and then dip it in milk powder.
- Sift some milk powder on the surface of the cake.