Cream cake -- another taste different from Qi Feng
The ratio of flour, sugar, egg and cream in this cream cake is 1:1:1:1
Step 1 . Add the cream into the fine granulated sugar and use the egg beater to overturn from low speed to medium speed, and then add the eggs in several times to overturn into cream;
Step 2 . Sift in low gluten powder and baking powder, stir them evenly, and then put them into the mold for leveling;
Step 3 . Put it into the oven (preheat 170 ℃) and bake for 25 minutes, then take it out.
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