How to make sponge cup cake

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  1.Because it is a sponge cup cake, the eggs need to be at room temperature.If you take them out of the refrigerator and cannot whip them directly, they will fail.Prepare 4 evenly sized ones.Eggs, try to use smaller eggs.Beat the whole eggs into a basin.There is no need to separate the egg whites and yolks because it is a sponge cup cake.Add 120g fine sugar and 2g rum to the whole eggs.You can also use 2g milk powder instead.Remove the eggs.If it tastes fishy, ​​use 2g of vanilla extract instead.

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  2. Use the electric egg beater on medium setting for about 15 to 20 minutes.When it rises, if the egg liquid drips and does not disappear easily, and there is some obstruction when passing it, it is ok.Do not over-pass.

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  3. After beating the egg liquid, sift in the low-gluten flour three times, once each time Stir once.

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  4.This is the mixed egg batter.

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  5.Put the egg paste into a medium-sized piping bag with a cup, so that it is convenient to serve Pour in the egg batter, then use scissors to cut a small opening at the bottom of the medium-sized piping bag, and tie a knot on the top of the medium-sized piping bag to prevent the egg batter from flowing out.

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  6. Squeeze the tied egg batter into the 12-piece paper cup holder at a time In the No.1 mold, squeeze each paper cup holder into the next paper cup holder.Use your fingers to pinch the small opening at the bottom of the piping bag to prevent the egg paste from sticking to the surface of the mold.

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  7. Preheat the oven to 170°C for 10 minutes and bake the middle and lower layers at 170°C for 20 minutes.

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  8.The baking sponge cup cake is slowly expanding and looks great when opened.

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  9. Do not take out the baked sponge cup cake directly, use a chopstick to pin it in the oven At the top of the door, there is a slight gap in the oven door because the cupcakes cannot trap too much heat.Take them out after 10 minutes without turning them upside down.Let them cool naturally and take out the cupcakes.

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  10.Baked sponge cup cake.