Sponge Cupcakes

Name: Sponge Cupcakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 55g Caster sugar; 2 pieces egg; 25g milk; 15g butter

by Pomegranate tree 2008

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This cake is a cupcake. It is made of whole egg sponge cake, which means that you don’t need to separate the egg white and the yolk and pass them together. It’s easy to lose one step, but note that it must be passed. It is in place, otherwise it will defoam when mixing the flour, causing the cake to fail. "

Ingredients

60g Low-gluten Flour
55g Caster Sugar
2 pieces Egg
25g Milk
15g Butter

Sponge Cupcakes

1. Prepare all the ingredients you need.

2. Beat the eggs into a clean basin that is free of oil and water, and scatter them for later use.

3. Add butter to milk, heat in a small pot until the butter melts, and stir well.

4. Add fine sugar to the egg liquid and beat it with an electric whisk until the egg batter has obvious lines, that is, lift the egg beater, the dripping batter can mark the "8" and it will not disappear immediately.

5. Sift the low-gluten flour into the egg batter 2 times and mix well.

6. The mixed batter has no dry powder state.

7. Slowly pour the previous butter and milk liquid into the batter, and mix evenly. The action should be fast and light to prevent defoaming.

8. Pour the mixed cake batter into the mold, and it will be about eighth full.

9. Preheat the oven, fire up and down, middle level, 180 degrees, and bake for 15 to 18 minutes.

Tips:
1. This little cake belongs to the whole egg, so the action should be fast and light, and it must be sent in place to prevent defoaming.
2. The temperature and time of the oven should be adjusted according to the actual situation of the oven.