Cream Cake

Cream Cake

1. Put 3 eggs at room temperature and fine sugar in an egg beater.

2. Use an electric whisk to beat at a high speed (the temperature should be low at about 40°C hot water)

3. Lift the egg beater and the dripping egg liquid will not disappear immediately (the volume of the egg liquid has increased significantly), just turn the egg beater to a low speed and beat it for a few times.

4. Pour in the sifted low powder (add it in two batches)

5. Use the mixing technique to quickly and lightly mix evenly.

6. Pick a little egg batter into a bowl of corn oil and mix well.

7. Then pour the well-mixed egg batter into a large bowl and mix well quickly and lightly.

8. Put the mixed batter into a piping bag.

9. Squeeze the batter into the paper mold that was put in advance (two plates total 12)

10. Preheat the middle layer of the oven at 150℃ for about 20 minutes in advance (time and temperature are for reference only)

11. Take out the baked cupcakes and let cool.

12. Squeeze some remaining whipped cream.

13. Sprinkle some sugar beads.

14. Human hands a cup of cream cake.