Macey cake is creamy.

Ingredients: 200g whipped cream, 5 eggs, 75g low flour, 25g fine sugar (egg yolk added) and 50g fine sugar (egg white added).

Egg yolk and protein are separated in oil-free and water-free containers respectively.

Steps:

Add whipped cream and sugar to the egg yolk and stir well.

Sift in low-gluten flour and mix well.

Add fine sugar to the egg white three times and beat until it is wet and foaming, that is, you can see a small hook on the egg head.

By cutting and stirring, the egg white and the yolk paste are mixed two or three times.

Preheat the oven to 160℃, pour the cake paste into the mold and put it on the baking tray. If a movable bottom die is used, wrap the bottom with tin foil, and pour 150 degree hot water into the middle layer for 45-50 minutes.

Turn off the fire, stew until it cools, and demould after refrigeration.