Light cream cake (water bath method)

Ingredients

• Eggs Three
• Light cream 120g
• White sugar (for egg yolk paste) 10g
• White sugar (for protein paste) 25g
• Low gluten flour 50g

Steps

1. Prepare the ingredients

2. Separation of egg yolk and egg white

3. Pour light cream and 10g of sugar into the egg yolk

4. Stir evenly

5. Sift in low-gluten flour

6. Make a z-shape and stir evenly

7. Pour 25g of white sugar into the egg whites three times, and beat until there is a small hook when you lift the egg beater (do not beat too hard)

8. Pour one-third of the egg white batter into the egg yolk batter, and stir evenly

9. Pour the evenly mixed egg yolk paste into the remaining egg white paste

10. Stir quickly and evenly

11. Wrap a 6-inch mold with a layer of tin foil, pour the cake batter into the baking pan, and pour about 2cm of water into the baking pan

12. Preheat the oven to 150 degrees for 10 minutes, put a baking sheet filled with water, and bake on the middle shelf at 150 degrees for 60 minutes

13. Remove from the mold after cooling and you can cut into pieces and eat. I also simply decorated them