Cream Cheese Pound Cake

Ingredients
grams Turn
0.5 Milliliterius
0.5 Thasux Baking
3 egg whites
50 grams icing sugar

Instructions:
Boil water to dissolve the syrup. Let it cool.
Sift the flour and baking soda together.
Separate the whites and yolks.
Mix the egg yolks and sugar in a mixing bowl. Knead the mixture with your hands until it turns brown and becomes very sticky.
While whisking, gradually add the oil and mix until smooth. Proceed with the yuzu mixture in the same way.
Add the flour mixture to the dough until fully incorporated, then sift over the flour.
Beat the egg whites in a dry, clean bowl using an electric mixer until stiff. While beating on high speed, gradually add the powdered sugar, stopping before stiff peaks form.
Add the beaten egg whites to the egg yolks in three steps until combined.
Pour batter into a 7-inch (7 cm) pan. Tap the pan on the table to release air trapped in the coil.
Bake in a preheated oven at 170 degrees Celsius for 30 to 35 minutes or until the top of the cake is lightly browned and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and turn it upside down. Let it cool completely before removing it from the mold. Before removing the cake from the mold, check the inside and outside of the mold with a sharp knife. Remove the cake from the mold and place a knife under the mold to remove the cake.