Rose jam cake

Overview

How to cook Rose jam cake at home

three egg yolks
three egg whites
Add 15 grams of white sugar and 30ml of pure milk to the egg yolks and stir evenly until the sugar melts
Add 25ml vegetable oil
Beat until combined
Sift in 70g of low flour
Stir until there is no cornstarch left
Add the remaining 25g sugar to the egg whites
Use a whisk to beat until there are small sharp corners when you lift it up. The best state is when you press it down and the egg whites will not fall off
Take one third of the egg white and mix it with the mixed flour and egg yolk
Mix well
Pour the mixed egg yolks into the remaining egg whites
Mix well
Put into piping bag
Arrange the small cake cups evenly in the baking pan
Pour on 70-80% full cake batter
Use a small spoon to place the roses
Preheat the oven to 170 degrees for about 10 minutes
Rise in the oven
Golden in color and delicious from the oven