How to make light cream cup cake

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  1. Separate the egg yolks and egg whites into an oil-free and water-free basin, add sugar and light cream to the egg yolks and stir Mix well (no need to whip the whipped cream), sift in the flour and mix evenly.

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  2. Add sugar to the egg whites in three batches and beat until there are small points when you lift the egg beater.state, then add the beaten egg whites to the egg yolk liquid in three batches.

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  3. Preheat the oven to 150 degrees, pour the cake liquid into the cup, I use the amount What is poured into the cup will not be spilled outside, and the wall of the cup is also very clean.The bubbles are knocked out and then the fruit you like is sprinkled in.Bake in the oven for 40 minutes (the temperature of each oven is different.You can adjust it according to your own oven temperature.140 to 50 degrees is fine.The time will not differ much.) If you don’t know whether it is done or not, you can insert a toothpick into it., if there are no crumbs on the toothpick, it means the cake is done

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  4.It’s out of the oven and it’s delicious., although the scattered raisins have sunk to the bottom, you can no longer see the raisins, o(╯□╰)o