1. Brush the mold with melted butter and then sprinkle with dry powder and put it in the refrigerator to freeze for a while
2. Mix salad oil and water for later use
3. Add sugar to the egg and beat the whole egg
4. Dispense until the egg batter is lifted and dripping does not disappear easily
5. Sift in low powder
6. Add some rose essence and mix together evenly
7. I also added homemade rosette sauce and mix well
8. Add the well-mixed water and oil mixture in advance
9. Continue to mix well
10. Pour the mixed batter into the mold and shake out bubbles (80% full is enough, mine is too much)
11. Bake in the preheated oven at 150 degrees for 30-35 minutes
12. The cake was demoulded smoothly (the white one is the dry powder I sprinkled in the mold)
13. In the cup I added Oreo cookies, ice cream, and fruit, which can be whipped cream, mousse, and fruit, and play as much as I like!
14. Finished product profile
Tips:The finished cake cup can be filled with anything you want, whipped cream, mousse, fruit... The egg in the ingredients must be larger than the native egg I used, and the egg is small plus the paste inside my mold. Too much input, so I only made 4 finished products!
