Sponge Cup Decorated Cake

Name: Sponge Cup Decorated Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 shells (50g) egg; 60g Sugar; 15g Corn oil; 55g (cake mix) Low-gluten flour; 150g (for decoration) cream; A few drops Edible pink pigment

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

It was just a little bit cooler, and my enthusiasm for baking was released. It just happened that this new matte and tender oven arrived home. I'd better make a few simple and quick little cakes to relieve my greed. This cake does not have any milk or water, and it can be considered a new recipe I figured out; in addition, the new oven needs to be adjusted, so only 6 were made in the first wave.
My son and my nephews have not eaten cakes for many days, and they are looking forward to it eagerly. So I used this recipe to bake a few more the next day, and the colorful cupcakes are still very beautiful. But Qiaoer, my niece is here again. The little girls like pink and tender colors, so I put two drops of food coloring in the cream. If you don’t like the color, just use whipped cream. The original color is refreshing and healthier. "

Ingredients

2 shells (50g) Egg
60g Sugar
15g Corn Oil
55g (cake mix) Low-gluten Flour
150g (for decoration) Cream
A few drops Edible Pink Pigment

Sponge Cup Decorated Cake

1. All the materials are ready; yes, there are only four of them, it's really simple

2. Put the eggs into the egg-beating bowl, and add white sugar at the same time; the white sugar can be fine sugar or soft white sugar without lumps

3. Put the eggs into the egg-beating bowl, and add white sugar at the same time; the white sugar can be fine sugar or soft white sugar without lumps; 3. Use an electric whisk at medium speed to make coarse bubbles. When the bubbles are rich and white, Turn to a low speed, so that the egg batter has less bubbles; when the volume becomes obvious and the color becomes white, lift the whisk, the egg batter flows down slowly and smoothly, the trace does not disappear for 10 seconds, and the process is over

4. Sift the flour into the egg batter, as far as possible from the bowl, so that the middle of the flour is full of air; the flour can be sifted in once or twice

5. Stir evenly with a spatula and pour the corn oil into the egg batter

6. Use a spatula to mix corn oil and egg batter evenly to form a smooth and shiny cake batter

7. Pour the cake batter into a special baking paper cup, and it will be 80% full

8. Put it into the middle layer of the preheated oven, 140 degrees, up and down, 30 minutes. The color on the surface is light brown, and the cake bulges and then falls back and keeps it for 5 minutes; you can hold the paper cup and shake it on the table a few times after it is out of the oven.

9. Refrigerate the whipped cream for more than 10 hours and add 1/10 of the weight of white sugar. Use an electric whisk to beat evenly, and there will be obvious lines. Add a few drops of edible pink pigment and beat evenly.

10. The cake is full

11. Good organization

12. Put the whipped cream into the piping bag and squeeze it onto the cool cup cake

Tips:
The firewood eggs I use are Xiyu Wukongchai eggs, weighing 50 grams each. The egg white content of firewood eggs is slightly less than that of ordinary eggs, so the amount of flour can be adjusted according to the eggs you use; no water is added to this cake. , If it can be eaten after refrigerating overnight, the taste is very good, with the texture and taste of old-fashioned chicken cake; the baking temperature and time are adjusted according to the size of the oven and the cup.