Exclusive Kumquat Cream Cake

Name: Exclusive Kumquat Cream Cake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 3 pieces Egg; 75g Cake flour; 30g Corn oil; 35g Milk; 50g white sugar; 150 Kumquat Jam; 500g Light cream

Easy and satisfying, Exclusive Kumquat Cream Cake uses egg, cake flour and corn oil and is baked until light, fluffy and golden. Follow the steps for the best results.

1 hrNewMedium Baking Roast Original

Instructions

1
Separate the egg whites from the yolks. Beat the egg whites with sugar until fluffy.
2
Add egg yolk to milk and corn oil, and mix evenly.
3
Beat the egg whites with an electric mixer until when you lift the beaters, they form small curved peaks.
4
Mix the egg yolk paste with the cake flour until well combined.
5
Gradually add the egg whites to the egg yolk mixture and stir until well combined.
6
Pour into the baking pan.
7
Preheat the oven to 160°C on the middle rack for 20 minutes.
8
Finished product image.
9
Finished product image.
10
Whip the cream with an electric mixer.
11
Homemade kumquat jam.
12
Trim the edges of the cake sponge. Cut it in half, and spread kumquat jam on one half first.
13
Spread the butter on the jam.
14
Cover with the other half of the cake base.
15
Just cut into pieces.
16
Finished product image.