Cup Sponge Cake

Name: Cup Sponge Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 135g egg; 90g Low-gluten flour; 5g Water syrup; 36g milk; 23g butter; 70g Sugar

by Ah Da^.^

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I make very little sponge cake, because I think the taste is too ordinary, so I often make chiffon. Xiaojima sponge cake has seen this recipe for a long time, but the sponge in my impression is deeply rooted, so I haven’t tried it. Last time I bought the ingredients and bought a bottle of water syrup, I took the time to try it once today. The master’s recipe really didn’t The same, this sponge is not a cake that choked people when I ate it in the past. It made me completely change my view of sponge and made it into a small paper cup. My daughter ate 3 of them at once when they came home from school and said they were so delicious. !

Ingredients

135g Egg
90g Low-gluten Flour
5g Water Syrup
36g Milk
23g Butter
70g Sugar

Cup Sponge Cake

1. Put the melted butter and milk in a small bowl, keep the temperature through the warm water of about 40 degrees

2. Add eggs, sugar and water syrup in the stainless steel basin

3. Put the mixing bowl into the hot water of about 40 degrees and stir in the water. Start to beat at high speed for about 4.5 minutes, until the egg batter is white and viscous.

4. Turn to a low speed and continue to beat until the egg batter is fine and fluffy, and the texture is natural and smooth

5. Sift in low-gluten flour flour

6. Stir the batter with a spatula until no dry powder can be seen

7. Pour the melted milk and butter liquid along the spatula, spread it around the batter and continue to stir

8. Stir carefully until the texture of the cake batter is fine and shiny, and the batter that is taken up with a spatula is not sticky and can flow naturally and smoothly

9. Put the inside of the continuous mold into the paper tray

10. Then scoop the cake batter into it with a spoon, and shake the mold on the table twice to break the big bubbles on the surface of the cake batter. Put it in the middle of the oven and bake in the 170 degree oven for about 25 minutes

Tips:
The original recipe is 100g of sugar. Although the master’s recipe should not be changed easily, I can’t stand so much sugar for OCD, so I reduced it to 70g. The sweetness is okay!