How to make eight-inch whole egg cake (including cup cake)

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  1. Crack the eggs into a clean waterless basin and add icing sugar.

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  2.Use an electric egg beater to beat.(Because it is whole egg, it takes a little longer to pass)

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  3. Beat until it forms an inverted triangle and will not drip.

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  4. Sift in low-gluten flour three times, each time Mix evenly with the egg batter.(Be careful not to stir randomly when stirring, but stir up and down like when cooking)

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  5.Then pour in the corn oil and stir evenly.

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  6.Pour into the mold, then lift the mold and shake it a few times Defoaming.

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  7. Preheat the oven to 170 degrees for 10 minutes in advance and put it in Bake at 170 degrees for 35 minutes.(The baking time and temperature depend on your own oven)

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  8.This is the baked cake.

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  9.Use a toothpick to scrape off the edge of the cake and pour it down firmly.Just snap and release from the mold.(I accidentally crushed it with my hands when I was taking it off, hehe)

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  10.Here’s a close-up, it’s very soft, delicious and fragrant.

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  11.I baked some of the remaining egg batter cupcake.

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  12. Bake at 170 degrees for 30 minutes.

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  13. Here is a close-up photo.