Whole Egg Sponge Cupcakes

Whole Egg Sponge Cupcakes

1. Prepare the ingredients, make the cake habitually prepare the ingredients and the various tools that need to be used in advance. When doing this, you will not be in a hurry. The flour is sifted and the butter is melted in advance.

2. Beat the eggs into the basin, pour 80 grams of fine sugar, put them in a hot water pot, slowly heat up on the lowest heat, beat with an electric whisk until thick, the color of the egg becomes lighter, and the volume is more than twice as large. Lift the whisk , Showing obvious lines, disappear within a few seconds, lay the egg bowl off the surface of the water

3. Sift in the powder, stir evenly with a rubber spatula, the powder will sink, be sure to stir from the bottom up, do not make a circle to avoid defoaming

4. Add butter and milk and continue to mix evenly. This is also done from bottom to top, because the butter and milk will sink to the bottom. Mix the cake batter and it’s ready.

5. Put it into the prepared paper cup. The batter will be thinner and easy to drip. Be careful when loading it. You can use an ice cream scoop or a piping bag. For the piping bag, use a large size.

6. Bake in the middle of the oven at 140 degrees for 20 minutes and take it out (my oven thermometer is 20 degrees worse than the oven)

Tips:

The beaten egg has a relatively high fluffiness and is full of bubbles, so after adding powder or oil and water, it will easily sink underneath. When mixing, mix from the bottom up, don’t make a circle, personally feel that sponge cake is better than chiffon mix It's easier to defoam.