Sponge Cup Cake

Name: Sponge Cup Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 65 g shelled eggs; 120g Low-gluten flour; 80g Caster sugar; 30g milk; 30g Corn oil

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Many people like chiffon cakes, but for those who don’t make them very often, chiffon cakes often make them "mad". Today, I will make whole egg sponge cakes. It’s easier than chiffon cakes. It’s delicate and delicate. It's soft, and one less basin can be washed.

To master these two points, let’s not talk about the hope of opening a bakery to be a boss. It will satisfy the tastes of the family alone, and it will save you worry if you use it as a snack for breakfast. Especially with the emphasis on food safety issues, many mothers are willing to cook healthy food for their babies, so you might as well start with cakes, with less oil, less sugar and no additives.

If you are a novice, it is recommended not to change the formula easily, and then reduce the amount of sugar when the technique is well practiced. Sugar not only provides a sweet taste, it is also a stabilizer for egg paste. If you want to reduce the sugar content and make the egg batter stable, do not use the eggs after refrigerating them. I'll talk about specific operations in the following process, please look carefully! "

Ingredients

Sponge Cup Cake

1. All ingredients are ready: 4 65g shelled eggs, 120g low-gluten flour, 80g caster sugar, 30g milk, 30g corn oil, baking paper cup;

2. Put all 4 eggs into an oil-free and water-free egg-beating basin; place a large basin under the egg-beating basin with hot water of about 60 degrees, and heat insulation water to keep the temperature of the egg liquid at 40-60 degrees. between;

3. Use an electric whisk to beat at high speed first, pour all the fine sugar into the egg liquid after the thick bubble is made, and continue to beat at high speed; the volume of the egg liquid is obviously increased, thicker, and the color becomes lighter yellow. At this time, turn the whisk to medium Low speed to reduce the large bubbles in the egg batter; lift the whisk, the traces of the egg liquid will not disappear for 10 seconds, turn the whisk to low speed, and rotate it in the egg batter at a very slow speed for 1 minute to make the egg The paste is more delicate and stable;

4. Sift the low-gluten flour into the egg batter twice, stir evenly and then sift into the second time;

5. Mix the flour and egg batter thoroughly by turning up and down, without dry powder and granular;

6. Mix corn oil and milk thoroughly, without obvious oil star shape, pour it into the batter along the wall of the basin or a spatula, and mix it up and down to form a delicate and shiny cake batter; at this time, the oven starts to preheat 150 degree;

7. Use a spoon to scoop the cake batter into the baking paper cup, 8 minutes full; lift the cup on the table and knock a few times to shake out the big bubbles; put the paper cup directly on the grill, so that you can lift the grill directly afterwards Push into the oven;

8. Put the paper cup into the middle layer of the preheated oven, and heat up and down to 150 degrees for 30-40 minutes; one depends on the actual situation of the oven, and the other depends on the taste and color you like; under normal circumstances, 30 minutes It can ensure that the cake is cooked through, with a slightly moist taste and lighter coloring; the longer the time, the darker the coloring, the more moisture in the cake will evaporate, and the drier texture of the cake;

9. After being out of the oven, let it cool naturally. There is no need to buckle. You can squeeze butter and other things on it for decoration. You can also have cute patterns on it, and it can be eaten directly.

Tips:
1. The cups used in the cupcakes are high-temperature baking paper cups. Do not use disposable drinking cups. Although the cups are also heat-resistant, they cannot withstand long-term baking over 100 degrees, and there is a film on the inner wall of the cup. Heating for a long time will release substances that are harmful to the body. Baking paper cups come in many shapes, with curling edges and without curling edges. Using this type of curling edge can make the arch of the cake more beautiful; choose a brand of trustworthy quality according to your favorite;
2. When the cake batter is 7 minutes full, it can rise to be parallel to the mouth of the cup, and it will save trouble if you make cream and other decorations on it; if you want to eat directly or make a higher and more three-dimensional shape, you can fill the cake batter until 8 minutes full. It is a full arch when baked;
3. The whole egg liquid insulated water of the sponge cake is good for whisking. The more stable the whisking, the less obvious the defoaming after mixing in the flour. Therefore, the egg liquid must be blown and expanded at a high speed first, then turned to a medium-low speed to stabilize it, and finally turned at a low speed. One minute, eliminate the big bubbles in it, although sometimes the egg liquid does not disappear after 10 seconds after it falls, but you can hear the "poof" sound when you mix the flour, indicating that the egg liquid is still unstable;
4. The baking time and temperature are adjusted according to the actual situation of the oven and the taste you like.