Sponge Cup Decoration Cake
1.
Weigh all the raw materials. After mixing raw material B, heat it in water and place at room temperature.
2.
Separate the egg white and egg yolk, add the egg whites into the powdered sugar electric whisk three times to beat until hard foaming
3.
Put the egg yolk in the egg whites and beat with an electric whisk for 1 minute
4.
Manual whisk for another 40 seconds or so
5.
Sift in low-gluten flour and mix well
6.
Pour in raw material B, mix well, and the egg batter appears smooth, uniform and delicate.
7.
Pour the cake batter into the mold with the paper cup.
8.
Put it into the preheated oven, and heat the middle layer up and down to 160 degrees for about 30 minutes.
9.
Let the baked cake cool.
10.
Use fondant to make your favorite flowers.
11.
Put the cream in a piping bag.
12.
Squeeze on the cake.
13.
Decorate with prepared fondant florets.
14.
Refrigerator for better eating effect.
Tips:
Italian butter cream: 84g softened butter, 10g water, 33g caster sugar (16g added to water, 17g added to egg white), 30g egg white.
After the butter has softened, mix well. Add 17 grams of sugar to the egg whites and beat them until they are seven to eight minutes apart. Add 16 grams of sugar to the water, cook on a low heat to 121 degrees Celsius; quickly pour the sugar water into the egg whites, and pour in while beating. After being fully disturbed, it presents a bright and delicate meringue. Add the meringue in portions and beat evenly with a whisk. When the butter and meringue are whipped, they will begin to separate fine residues. Don't worry, continue to whipped and it will become more and more delicate. After being completely mixed, put it into a piping bag.
