The old-fashioned light cream, gently pulled apart, releases its silky milky aroma, emitting an intoxicating sweetness.

4 eggs, separate the egg whites and yolks and set aside.

4 egg yolks, 200 grams of light cream, and 10 grams of white sugar, put together and mix evenly. Note: Just mix evenly, do not overmix to prevent the light cream from whipping and solidifying.

Sift in 50 grams of cake flour and 20 grams of milk powder.

Stir evenly until smooth, then set aside.

4 egg whites, 5 grams of lemon juice, beat them first until frothy, until large bubbles appear, then it's ready.

50 grams of white sugar, divided into three portions to add during the coarse foam, medium foam, and fine foam stages.

Send it to a raised, elastic large hook.

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

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

Then pour it all back into the egg white mixture.

Stir until evenly smooth.

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

Spread the batter flat.

Then shake twice to remove the large air bubbles.

Prepare a large baking tray, place the mold in it, and pour in cold water.

Preheat the oven to 150℃, bake for 60-70 minutes, and in the last few minutes, increase the temperature to 180℃ to brown the surface.

Take it out after baking and tap it a few times to release the internal heat.

Remove from the mold and let it cool.

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

The making is not complicated, the appearance is simple, and it exudes an intoxicating sweetness.

When you pull it apart, there is a slight cracking sound, which is very soothing.

Overall fluffy and elastic, with evenly distributed pores.

Every bite has the taste of milk, fresh and rich.