1. Prepare the above ingredients. This recipe is a recipe for sponge cake, so it is not as delicate as Chiffon cake, but it has its own unique taste! "The above formula is suitable for one serving of 12 cup cakes with 12 non-stick muffin cake molds."
2. Milk and sunflower oil are mixed and emulsified "like a thin yogurt"
3. Three whole eggs are added at once so the sugar and lemon juice are beaten.
4. Send it to a state where the lines can be easily drawn and are not easy to disappear.
5. Pour the emulsified second step "milk" from the edge, and continue to beat about five times with a whisk to mix them evenly. "There will be a little defoaming at this time, normal."
6. Sift in low powder and mix evenly! Pour into the mold "If you don't plan to make cocoa flavor, you can pour it all into the mold and proceed to the next step of baking." Preheat the oven to 130 degrees.
7. Add cocoa powder to the rest. Stir evenly. Pour 12 non-stick muffin cake molds in the entrance kitchen. In order to go out and take it for easy and hygienic consumption, I used Xuechu high temperature cake cups!
8. Put it on the bottom of the oven, or the lower and middle layer, I bake it at 130 degrees for 40 minutes.
9. If the oven temperature has deviation, observe the coloring state more and adjust appropriately.
10. The cocoa smell is more capricious, it just bursts. I have no idea. Hahaha... "Almost roasted the original flavor into cocoa."
11. Feel free to decorate, and it's delicious without decorating.
12. Finished picture.
Tips:The temperature of the oven is slightly different for each person. You can adjust the heat according to the height of your own oven. It is also useful for baking at 150 degrees for about 25 minutes. It is important to use the temperature that suits your own oven.
