Light cream cake

Overview

Make the best use of the extra whipping cream left over from making chocolate truffles and find a small cake recipe to consume it quickly.

The egg yolks and whites are separated and placed separately in oil-free and water-free containers.
Add the fine sugar to the egg whites in three batches and beat until wet peaks appear, that is, a small curved hook can be seen on the head of the egg beater. Add egg yolks to whipped cream and sugar and mix well. Sift in the flour and mix well.
Mix the egg whites and egg yolk paste three times using a cutting and mixing technique.
Preheat the oven to 160 degrees, pour the cake batter into the mold, place it on the pizza baking pan (if using a removable bottom mold, wrap the bottom with tin foil), and pour hot water into the outer baking pan.
Middle layer, 150 degrees, 45-50 minutes. Turn off the heat and simmer until cool, refrigerate and then unmold.