Cream Cake Cup

Name: Cream Cake Cup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 80g Cake flour; 60g White sugar; 25g Corn oil; 20g Pure milk; 150ml Light cream

by There is a Dragon Girl 2012 Nono

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Whole egg sponge cake, many people don't like this texture. Every time I bake it, I kill it quickly. As long as the egg is beaten, it is still soft. The cake was squeezed with cream, and I saw that it was beautiful. The cream used to be bad. This time I use the egg beater and cooking cup that come with Joyoung’s baby cooking bar. Beat the eggs and cream in minutes. When whipping the cream , I recorded two WeChat videos. When I look back, I won’t be splashed everywhere. I can call it a professional eggbeater.

Ingredients

3 pcs Egg
80g Cake Flour
60g White Sugar
25g Corn Oil
20g Pure Milk
150ml Light Cream

Cream Cake Cup

1. Ready to weigh all materials

2. Corn oil and milk mix

3. Stir until emulsified, set aside

4. Put the whole eggs in the basin, pour in all the white sugar

5. Disperse at low speed first, then send at high speed. Lift the whisk and the batter will slowly drop, not easy to disappear

6. Sift in the cake flour

7. Stir until there is no dry powder

8. Take part of the egg batter and put it into the emulsified oil, and mix well

9. Pour it back into the cake batter along the spatula

10. Stir again evenly

11. Pour into a paper cup

12. Put it in the preheated oven, heat up to 150 degrees, lower the heat to 140 degrees, bake for 25 minutes, take it out and let cool

13. Pour whipped cream and white sugar into the cooking cup

14. Start the Joyoung baby stick and beat at low speed until thick

15. Hit it at high speed until it can be decorated

16. Put the cream in a piping bag

17. Just squeeze it on the cake, the taste will be better after refrigeration

Tips:
When the oil and batter are mixed, pour it in along the spatula, it is not easy to defoam. The temperature of the oven is for reference only