If you have sour cream and eggs in your refrigerator, then its sweet and sour bite, soft cake will be your choice.
The ingredients are ready. The butter softens at room temperature in advance.
Stir the sour cream and beat it with the softened butter.
It is sent to clear, grain-free and smooth.
Add egg yolk and 10g white sugar to continue to send.
The two powders are mixed, sieved, and sent with a cream paste. Be careful not to over-spray and avoid flour ribs.
Hair protein. This step is critical. Add a few drops of lemon juice or salt to the protein and then send it; add 10g of white sugar to the foam when it is evenly distributed, then send it; the protein can gradually pull out the pointed small top, then add the remaining white sugar and send it to the texture. This is the stiff state of the protein.
Add 1/3 of the protein paste to the previous cream paste and stir it from bottom to top; then pour the cream paste into the protein paste and mix well in the same way. Do not mix clockwise and stir, it will defoam the protein, and it will not be baked.
Prepare a 6-inch round mold, apply butter beforehand, and pour the mixed cream paste into a smooth finish to slightly shake out the large bubbles.
Preheat the oven 150-160 degrees, wrap the outside of the round mold with tin foil, and bake for 50-60 minutes in a water bath. The embedded large oven can be used for 150 minutes and 50 minutes. The small oven for the family needs to have a higher temperature setting for a longer period of time.
After baking, let the cake heat up in the oven for a few minutes, don't take it out immediately. Cut into the size of your favorite, sprinkle with icing or mix with some chocolate sauce to make it easy.
The sour cream taste is close to the Cream cheese, and you can get the same good taste without adding cheese. Protein marketing is the key, be careful not to over-sell, eggs must choose fresh.