Creamy Red Yeast Cake Cup

Creamy Red Yeast Cake Cup

1. All the cake ingredients are ready

2. Put the eggs in the basin, add 40 grams of fine sugar at one time

3. Whisk at medium speed with an electric whisk, lift the whisk, and the traces will not disappear for 10 seconds after the egg liquid flows down

4. Sift into the powder

5. Toss briskly and evenly

6. After the corn oil and milk are fully mixed, pour it into the bowl along the inner wall of the egg batter bowl

7. Gently stir evenly into a smooth cake batter; at this time the oven starts to preheat 150 degrees

8. Spread a layer of butter evenly on the inner wall of the mold in advance to facilitate demolding

9. Pour the cake batter into the mold, lift the mold, and gently drop it several times from a height of 20 cm to shake out the big bubbles in the cake batter

10. Put the mold into the middle layer of the preheated oven, heat up and down at 150 degrees, 20 minutes

11. After being out of the oven, buckle upside down on the drying rack, and demould after it is completely cool

12. Refrigerate the whipped cream for more than 12 hours, pour it into a basin, add fine sugar, and beat at low speed

13. Whipped cream in the piping bag

14. Tie the cake cup with a bow in advance, squeeze the cream into the cup, and decorate with pomegranate grains.

15. With a cup of wolfberry chrysanthemum tea, autumn afternoon tea is ready

16. Each one is beautiful

17. One more piece

Tips:

1. This recipe is a 6-inch sponge cake recipe, you can replace the red yeast rice powder with matcha powder or cocoa powder, and then turn it into a delicious different cake;
2. It is best to grease the mold in advance when preparing the work;
3. When turning the batter, the action must be light and fast, without making a circle, to prevent serious defoaming;
Please adjust the time and temperature according to your own oven.