Chocolate chip cream cake recipe

Some people say that whether a family is harmonious is related to whether the family members get together to eat. Indeed, cooking at home can allow the family to have more time together and can create a better family atmosphere. The method of making chocolate chip cream cake is very simple and can indirectly allow the family to live together better.

1. Group photo of the ingredients needed

2. Separate the egg yolk and egg white into two clean, oil-free and water-free containers, and refrigerate the egg white for later use.

3. Pour 20 grams of white sugar into the egg yolk and stir until it turns a little white.

4. Add 100 grams of milk. Some friends usually only add 40-50 grams. I use ordinary wheat core powder which may absorb more water. You can add or reduce the amount according to your own ingredients and stir well.

5. Pour in 40 grams of corn oil and stir until there are no oil drops.

6. Add the sifted flour and mix until there are no particles. Avoid making circles or stirring for too long to avoid it becoming too stiff.

7. Stir until it is done. Don’t make it too thick so that it will be easier to use when baking.

8. Start beating the egg whites. Add a few drops of lemon juice or white vinegar to the egg whites (I added fresh lemon juice), then beat with an electric whisk at low speed for a few seconds to make the egg whites bubbly.

9. Add 50 grams of sugar in two batches. Other friends add it in three batches, but I add it in two batches to save trouble. Beat until it becomes thick.

10. Add the remaining half of the sugar and beat until you can see the straight hook when you lift the whisk.

11. Add one-third of the egg whites to the egg yolk liquid and stir quickly with a spatula.

12. Take two-thirds of the egg whites and stir quickly into the egg yolk liquid. Finally, pour all of it in and stir quickly. Do not make circles and do not stir for a long time to avoid defoaming.

13. Pour the mixed cake batter into the mold, press it down a few times to remove the bubbles in the cake batter, and bake it in the oven at 140℃ for 50 minutes (preheat it at 175℃ for 15 minutes before beating the egg whites)

14. After 50 minutes of baking, press it down twice to prevent it from collapsing, and immediately turn it upside down on a cooling rack.

15. Remove from the mold after cooling.

16. Take 150 grams of whipping cream and pour it into the container

17. Add 20-30 grams of sugar and beat with an electric whisk at high speed.

18. Use a knife to cut the chocolate into small pieces for later use

19. Because my family members don’t like cream very much, the cream was not cut in the middle of the cake. Instead, a thin layer of cream was spread on the top of the cake, then sprinkled with chocolate chips, and then placed yellow peaches on it.

20. Mission accomplished ✌✌✌✌✌

When cooking the chocolate chip cream cake, pay attention to the seasoning. After adding soy sauce, do not add too much salt, otherwise it will affect the taste.