Passion Fruit Sponge Cup Cake
1.
Prepare the ingredients, filter out the seeds of passion jam and set aside
2.
Passion jam and corn oil are mixed and stirred until emulsified
3.
Beat the eggs in a basin (oil-free and water-free container), put in fine sugar
4.
Put a pot of hot water under the egg bowl. Do not put the hot water against the bottom of the bowl. Use a whisk to beat at high speed. When the egg is thick, remove the hot water bowl.
5.
Keep beating until the egg liquid becomes very thick, turn to a low speed, and the dripping egg liquid pattern does not disappear
6.
Sift into low powder in 2 times, cut and mix even
7.
Pour in the mixed passion jam and mix well
8.
Put the mixed batter into a piping bag
9.
Squeeze the batter into the paper cup
10.
Preheat the top and bottom of the oven at 170 degrees, put the cake in the middle layer of the preheated oven, and bake for about 20 minutes
11.
After baking, take out the cake and let cool
12.
Beat the whipping cream to seven and distribute, mix with fresh cheese and melted gelatin (the cream is easy to melt in hot weather). After refrigerating, squeeze it on the cake.
Tips:
1. The whole egg needs to use hot water to beat the whole egg. The temperature of the egg liquid is easy to be beaten, but it should not be too high. You can feel the warmth after a hand test. When the egg liquid becomes thick, the hot water basin should be removed
2. When the egg liquid is beaten at high speed to thick, there will be a lot of big bubbles. The whisk should be turned to low speed and beat slowly until the egg batter is fine.
3. The temperature and baking time of the oven must be determined according to the temper of your own oven. The temperature provided is for reference only
