Whole Egg Sponge Cupcakes

Overview

The soft and elastic sponge cake is not as delicate as the chiffon, but it is still elastic. The single size is good with cream decoration.

Prepare the materials. It is customary to prepare the materials and various tools needed for making cakes in advance. When doing this, you will not be in a hurry. Sieve the powder and melt the butter in advance
Crack the eggs into a basin, pour 80 grams of fine sugar, put it into a hot water pot, heat it slowly over the lowest heat, beat with an electric egg beater until thick, the color of the eggs will become lighter, and the volume will double. Lift the egg beater, there will be obvious lines, which will disappear within a few seconds. After beating, lift the egg bowl away from the water
Sift in the flour and use a rubber spatula to stir evenly. The flour will sink, so be sure to stir from the bottom up. Do not make circles to avoid defoaming
Add butter and milk, and continue to mix evenly. When mixing, you must also turn from bottom to top, because butter and milk will sink to the bottom. Mix the cake batter and it is ready
Place into prepared paper cups. This batter will be relatively thin and easy to drip. Be careful when filling it. You can use an ice cream scooper or a piping bag. If you use a piping bag, use a large size
Bake in the middle rack of the oven at 140 degrees for 20 minutes (my oven thermometer is 20 degrees worse than the oven)