Cream Cake Cup

Name: Cream Cake Cup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 (large) egg; 50g milk; 50g Corn oil; 60g Low powder; 60g White sugar; 150g Eiffel Tower Whipped Cream; 15g Soft white sugar; Some Mango cubes; Some Watermelon chunks

by @That floweropen@

5.0 (1)

Favorite

5

Difficulty

Normal

Time

30m

Serving

2

Give yourself a cream cake cup in the hot summer. It melts in your mouth easily and quickly~ it tastes better after being refrigerated! "

Ingredients

4 (large) Egg

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50g Milk

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50g Corn Oil
60g Low Powder
60g White Sugar

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150g Eiffel Tower Whipped Cream
15g Soft White Sugar

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Some Mango Cubes
Some Watermelon Chunks

Cream Cake Cup

1. First bake slices of cake (chiffon cake is also ok, but it takes longer to bake than slices of cake)

2. When the cake slices cool down, you can whip light cream and cut fruit.

3. Take a bowl that fits your cup.

4. Press down firmly to get round cake slices.

5. Put a round cake slice in the cup first.

6. Squeeze a layer of whipped cream (I also put some mango diced)

7. Put another round cake slice (press lightly with your hand)

8. Squeeze another layer of whipped cream (I wanted to squeeze star flowers, because the temperature is high, and the whipped cream will be squeezed quickly)