Soufflé cake

Overview

Just make a record

Tags

• baking
• afternoon tea
• autumn recipes
• students
• butter
• corn starch
• cream cheese
• egg yolk
• sugar
• milk
• protein

Ingredients

Steps

1. 1 Melted butter and softened cream cheese at room temperature

   

2. 2 Stir until the two are evenly mixed. It doesn't matter if there is a slight separation of oil and water

   

3. 3 Mix egg yolks and sugar evenly, then add cornstarch and mix evenly

   

4. 4 After the milk is boiled, immediately pour it into the egg yolk paste and stir. Then place the container containing the milk and egg yolk paste in hot water and heat it. Stir quickly until it becomes thick and then immediately remove the hot water

   

5. 5 Add the egg yolk batter to the cream cheese batter while it's still hot

   

6. 6 Stir evenly until the surface is smooth and moist

   

7. 7 Add the sugar to the egg whites in three batches and beat until the mixer holds the shape of sharp corners

   

8. 8 First, add 1/4 of the beaten egg whites to the cream cheese and egg yolk mixture, stir it up, use a spatula to lift it from the bottom of the mixing bowl, and stir evenly

   

9. 9 Add the remaining egg whites and continue mixing until the cake batter is evenly colored

   

10. 10 Heat water in the baking pan and put it into the preheated oven, first 170 degrees for 15 minutes, then switch to 160 degrees for 25 minutes, and then simmer in the oven for 50 minutes before taking it out. (The live bottom mold needs to be wrapped in tin foil)

    

11. 11 Cover the cake with plastic wrap and refrigerate it overnight. The ice-cold texture will be great when you eat it~