Sharing Cheese Cream Sheaf Egg Cake Recipe

Formula:

4 chicken eggs, 45 grams of milk, 40 grams of corn or soy oil, 50 grams of cake flour

0.5 g salt, 40 g sugar

Cream cheese:

Cream cheese 100g, sugar 20g, salt 0.5g, thickened cream 200g

How to do:

1.Mix the milk and oil well. Glide the cake dough into it. Mix it well. Then add the egg yolk and mix it well again.

2. Chilled egg whites, squeeze a few drops of lemon juice, add all the sugar together, and whisk until the bubble is soft. Gradually whisk the beaten egg whites into the yolk mixture, mix well. Pour them into a baking print with tallow paper, and spread it smoothly.

3. Bake in the oven at 150 ° C for 26 minutes. (Increase the top heat to 170 ° C with 4 minutes remaining or until the top is almost golden brown)

4. Bring the cheese and place it at room temperature to soften. Add sugar and salt and stir well. Then add the fresh cream and whisk until full to a hard top. Scoop in a bag, squeeze the cream and set it aside.

5. Let the baked cake roll cool to the temperature of the hand, then cut into 8 pieces in a star-shaped manner. Bring one piece of base cake, squeeze the cream cheese onto the face, fold the two sides together in the middle, scrape off the excess cheese, and sprinkle the milk powder all over both sides.

This cheese cream sheaf egg cake has a very smooth texture and delicious taste, but it will be fresher when refrigerated. You can make it in a sealed container when you want to eat it. Just place it at room temperature or eat it refrigerated.

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