Cream-filled traditional cake, soft cake, sweet cream filling, with a light and fresh texture.

We take 6 eggs and separate the egg whites and yolks in advance, refrigerating the egg whites for later use.

Then take 60 grams of low-gluten flour and 10 grams of cornstarch, sift them into a bowl, and set aside.

Prepare 60 grams of vegetable oil, heat it until thin streaks of oil start swirling, around 70-80°C, then pour it into the flour.

Stir evenly until it has a smooth, silky texture with no granules.

100 grams of yogurt (use thick yogurt at the end), add it in and stir evenly.

Add 6 egg yolks and mix evenly.

Stir evenly until it has a smooth, silky texture with no granules.

6 chilled egg whites and 6 grams of lemon juice, whisk lightly first.

Beat until the foam forms large fish-eye bubbles.

Then take 70 grams of fine granulated sugar and add it in three portions while whipping: add it when in the coarse foam, medium foam, and fine foam stages.

Pass on to picking up the egg beater, as long as the egg beater has small elastic hooks.

Use a spatula to take 1/3 of the egg white mixture and add it to the egg yolk mixture, then fold it in evenly with a spatula.

Then pour all the batter back into the egg white mixture.

Continue mixing evenly with a spatula.

Prepare an 8-inch square mold in advance and line it with parchment paper. Pour the batter from a height, then shake the mold a little to level the batter.

Lift the mold again and drop it from a height of 10cm, tapping the mold twice, then use chopsticks to make a few circles in the batter; this can remove large air bubbles.

Prepare a large baking tray, place the cake molds inside, pour half of the cold water into the tray, and then put it into the oven.

Preheat the oven to 150°C for 10 minutes, then bake for 70 minutes (Note: After the surface is browned, cover it with a sheet of aluminum foil to prevent the surface from getting too burnt).

After baking, tap it twice to release the heat inside the cake, then demold and let it cool.

Next, make the cream filling: combine 150g of light cream and 15g of granulated sugar, whip them together until about 60% smooth and silky, put it into a piping bag, and refrigerate for later use.

Turn the cake over and evenly poke 9 holes with chopsticks, then use the chopsticks to dig out the inside and make them bigger.

Just squeeze in the prepared cream.

Just cut into pieces, and refrigeration in the fridge for 1 hour will make it taste better when eaten.

Cream-filled traditional cake, done O(∩_∩)O

Refreshing in taste, creamy and sweet, the cake is soft.

The cake is soft when bitten, the cream is delicious, and every bite is satisfying.