Golden Cream Cake

Overview

I don’t like the strong taste of butter,

Required materials
Separate the egg whites and egg yolks, add 20 grams of sugar to the egg yolks, light cream, and yogurt and mix well
Sift in the flour
Stir evenly, the more uniform the better
Add lemon juice to egg whites
Beat egg whites with a whisk
Just make sure the beaten egg whites have lines
Pick 1/3 of the egg whites and mix well into the egg yolk paste (mix up and down, do not stir in circles)
Pour all the remaining egg whites into the egg yolk batter and mix evenly (do not stir in circles)
Pour into a mold lined with greaseproof paper and bake in a water bath at 170 degrees for 60 minutes (cover the cake with tin foil when the cake is colored). The oven temperature and time are set according to your own oven power
The color is a bit darker
Slice and plate