How to make cup cream cake

• 1.Weigh the ingredients
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  2.Crack the eggs into a water-free and oil-free bowl, add one-third of the sugar and beat

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  3. Beat until fish-eye foam forms, add one-third of the sugar, and continue beating

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  4.When the egg liquid is smooth and thick, add the remaining one-third of the sugar and continue to beat.

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  5. Beat until the color turns white and the volume becomes larger.When you lift the whisk, the liquid drips and lines appear, which means it is almost ready.Please observe carefully and continue to beat.

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  6. Beat until the whisk is low and very slowly, and the traces disappear very slowly, it is ready..

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  7.Pour in the corn oil, stir evenly, do not stir in circles

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  8.Sift in the low-gluten flour and stir evenly

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  9.This is a mixed cake batter, fine and without flour particles

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  10.Use a spoon or a piping bag to put it into a paper cup until it is seventy full.Preheat the oven to 170 degrees and turn the heat up and down for 12-15 minutes



11.Take out the baked cake and let it cool

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  12. Add white sugar to the light cream.The cream should be refrigerated 12 hours in advance.In summer, it needs to be whipped with ice water.

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  13.Use a whisk to beat at high speed until the texture is hard and clear

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  14.Put the piping bag on the milk powder can

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  15.Put in the whipped cream

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  16.You can decorate the flowers according to the pattern you like