Fruit Salad Cake Cup
1.
Take four eggs at room temperature and put them in an egg beater
2.
Add confectioner's sugar in three times and beat.
3.
Dispense until the dripping egg liquid does not disappear immediately, or insert a toothpick to prevent it from falling.
4.
Add the sifted flour and strawberry fruit powder in two batches (the fruit powder can also be omitted).
5.
Mix quickly and evenly, without flour particles.
6.
Pour in milk and corn oil.
7.
Stir quickly to allow the oil and milk to fully blend with the batter.
8.
Pour the mixed flour into Yangchen Baoermeike's six continuous molds, the amount of the formula is just 6 pieces, and lightly shake out large bubbles.
9.
Put it in the middle of the preheated oven at 145 degrees for 30 minutes.
10.
I cut my favorite fruits into small pieces. I used blueberries, cherries, peaches, and mangoes.
11.
Add salad dressing and mix well.
12.
After the cake is baked, it will be demoulded immediately, and it will roll out when it is gently tilted. It is perfect.
13.
You can enjoy it with fruit salad.
14.
Changing to yogurt, coconut milk jelly, mousse, and ice cream will also bring us a different mood.
Tips:
1. The cake cup can be DIY at will, and can be filled with yogurt and coconut milk jelly. Mousse, ice cream, every DIY will have a different mood.
2. The batter into the mold should not be too full, there is a scale on the mold, and it is enough to exceed the scale.
3. Sponge cake recipe for cake cups, whole eggs to be beaten, a pot of hot water can be placed under the egg-beating bowl, it is better to beat.
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