Sponge Cup Cake

Name: Sponge Cup Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs 65 g shelled eggs; 80g Low-gluten flour; 20g Corn oil; 20g milk; 60-90g Caster sugar

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I will make a few sponge cupcakes made with whole eggs today.
Compared to chiffon cakes, sponge cakes used to be quite daunting to me because they are very easy to defoam. But I know that there are tigers in the mountains, so I prefer to go to the mountains, so I don’t want to practice a few more times! Sponge cakes made with whole eggs are actually not difficult. Although the texture is firmer than chiffon cakes, it is also closer to the taste of old cakes. After training it, you won’t have to worry about making a very rich birthday cake. You can greet the diced fruit and whipped cream in the cake. Not only the cake is not crumbled, but it also tastes delicious!
Do not put the eggs in the refrigerator. Normal temperature is fine. In addition, the whole eggs are beaten in an oil-free and water-free egg-beating basin. The basin should be seated in hot water at 45-60 degrees, and be beaten at high speed with an electric beater. After it reaches a certain level, turn to low speed to stabilize the state of the egg batter, which is a key step for not defoaming. Sift the flour in 1-2 times, stir from bottom to top, shake the flour on the spatula if necessary to spread it more evenly in the batter. If you hear a puff puff sound while mixing, it will be defoaming in all likelihood, and the texture of the cake will be rough and affect the taste.
Collect this private recipe, and then think about the main points I said. The baked cake is soft and super delicate. If you don't keep it, you can open a private home to bake at home. The guys in the cake room are unemployed and we don't care if they are unemployed. "

Ingredients

Sponge Cup Cake

1. Prepare the ingredients: Weigh and sift low-gluten flour, corn oil can be replaced with the same amount of soybean oil, or the same amount of butter can be melted and used;

2. Put 3 eggs in a clean egg-beating basin, which can be seated in a hot water basin of 60 degrees, making it easier to beat;

3. Use an electric whisk to disperse the egg liquid and pour all the fine sugar, and then beat it at high speed. When the volume expands significantly and the color becomes lighter, turn to a low speed to reduce bubbles in the egg paste;

4. While turning off the whisk, lift it up, draw a figure of 8 on the egg batter, and the trace will not disappear for 10 seconds; you can send it at a low speed for another minute to make the egg batter more delicate;

5. At this time, you can start to preheat the oven and heat up and down to 150 degrees; then continue to make the cake batter: Sift the flour into the egg batter;

6. Stir evenly, be careful not to make a circle to prevent defoaming;

7. Combine corn oil and milk in a bowl and mix with a manual whisk until the oil and water are separated;

8. Pour the corn oil and milk melt into the egg batter along the edge of the bowl, and stir evenly with a spatula to form a delicate and shiny cake batter;

9. Use a spoon to scoop the cake batter into a paper cup, and it will be 8 minutes full; lift the cup and shake it a few times;

10. Put it into the middle layer of the preheated oven, and fire up and down at 150 degrees for 25 minutes. The ACA steam oven I use has excellent sealing effect, so the temperature and time are adjusted according to the actual situation of the oven;

11. Take the paper cup and shake it lightly after it is out of the oven, and eat it directly after cooling, or decorate with cream;

12. Sponge cup cakes, whole eggs, the cakes are soft and super delicate!

Tips:
1. For eggs, use foreign eggs instead of chai eggs. If you must use them, you can increase the number by one;
2. Putting a hot water basin under the egg bowl is good for whisking the egg liquid. This is a whole egg beaten, or it can be beaten separately, that is, the egg whites are first beaten to wet foaming, and then the egg yolks are passed into the egg white paste for one minute;
3. The flour can be sifted in once or in twice;
4. If you are making cupcakes with other flavors, you can sift the cocoa powder, matcha powder and flour twice in advance before using;