Old-fashioned cream cake, take a bite, and it's full of the taste of childhood, making your mouth water.

50 grams of low-gluten flour and 10 grams of cornstarch, sift together into a bowl. Heat 50 grams of vegetable oil until it shows flowing streaks, around 70-80°C, then pour it into the flour and stir evenly to form a paste.

100 grams of yogurt (preferably thick yogurt), add it in and mix well.

Add 5 egg yolks and stir until well combined.

Stir until smooth and free of lumps, set aside for later use.

5 refrigerated egg whites and 5 grams of lemon juice, first whip them, whipping until the foam forms large 'fish eye' bubbles.

50 grams of fine granulated sugar, add in three parts while whipping: add during the coarse foam, medium foam, and fine foam stages.

Beat until it just holds the beat, a small flexible hook is sufficient when using the whisk.

Take 1/3 of the egg white mixture and add it to the egg yolk mixture, then fold until well combined.

Then pour it all back into the egg white mixture.

Mix well.

Line the mold with parchment paper in advance, and pour the batter into the mold from a height.

Use a spatula to smooth the batter, tap the baking pan twice, and remove large bubbles.

Preheat the oven to 150℃, and bake for 35 minutes (Note: After the cake surface browns, cover it with a sheet of aluminum foil to prevent it from burning).

After baking, tap it twice to release the heat inside the cake.

Then demold and let it cool.

Let the cake base cool, trim off the four edges, and then cut it in half.

Next, we make the buttercream. Soften 80g of unsalted butter at room temperature, and sift in 35g of powdered sugar.

Whip until the color lightens and the volume increases.

300 grams of heavy cream at room temperature, gradually add in small amounts while whipping. Remember to ensure it is evenly whipped each time before adding more cream. Adding too much at once can easily cause water and oil to separate.

Use 1/3 of the buttercream in a piping bag to pipe in the middle, and use another 1/3 of the buttercream to spread on the surface. You can store it in the refrigerator for later use.

Evenly spread old cream on a piece of cake.

Spread the cream and stack another piece of cake on top.

Cut the cake into appropriately sized small pieces.

Take a small piece of cake, spread cream on all sides, and then coat it completely with milk powder.

Old-fashioned cream cake, done O(∩_∩)O

Rich old cream, soft and delicate cake, covered outside with plenty of fragrant milk powder

After being refrigerated, it has a kind of ice cream cake feel, making it very suitable to eat in the summer.