Cheese Jam Double Layer Cake

Prepare ingredients, mix baking powder and flour, separate egg yolks and egg whites.

Add sugar to the egg yolks, beat until thick and swollen, add oil in turn to prevent oil and water from separating.

Add orange juice and mix well.

Add the sifted flour in two batches.

Add vanilla extract, mix well and set aside.

Beat the egg whites until they form fish-eye foam, add one-third of the sugar and a few drops of white vinegar and beat at medium speed.

When the egg white becomes thick and becomes a rough foam, add one-third of the sugar for the second time.

If the egg whites have obvious lines, lift the whisk and small sharp corners will appear. Add the remaining sugar.

The texture is obvious. When you lift the egg beater, you will see curved sharp corners, indicating wet foaming. You can stop beating.

Pour one-third of the egg white batter into the egg yolk batter, stir evenly, and stir from bottom to top without stirring.

Pour all the egg yolk batter into the egg white batter, stir evenly, pour half of the egg batter into an 11-inch baking pan lined with greaseproof paper, hold the baking pan with both hands, and tap it from top to bottom a few times to remove large air bubbles.

Put it in the preheated oven, middle layer, heat up and down, 150 degrees, for ten minutes, take it out and place it on the baking grid, remove the oil paper while it is hot, turn it over, place it on the oil paper, put dry cheese, and evenly spread a layer of strawberry jam.

Bake another piece of cake in the same way, apply a little honey, then apply a layer of strawberry jam, and place it on the finished cake piece. Cut off the excess corners and shape it into the shape you like.

Nutritious and delicious cheese jam double layer cake.

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