Egg-flavored sponge cup cake

Overview

The ingredients are simple, but it has a strong egg fragrance, which is suitable for egg lovers. It is very elastic, but not dry, soft and delicious.

Great collection of materials. I didn’t think about taking pictures until I finished beating the egg whites. Separate egg whites and egg whites.
The basin containing the egg whites should be oil-free and water-free. Add 60 grams of fine sugar to the egg whites and beat with a whisk until 8 points and a large curved hook can be drawn.
Add the remaining 20 grams of fine sugar to the egg yolks and beat until the color turns white and the volume increases.
Add a small portion of the meringue to the egg yolks, mix evenly, then pour the egg yolk paste back into the cake frosting bowl, and mix evenly. Don't draw circles.
Sift in the low-gluten flour in two batches, stir evenly before adding the second batch.
The batter after mixing is very thick.
Take a small portion of the batter into the corn oil bowl, mix well, then pour it back into the batter bowl, and stir gently evenly. The batter after mixing is uniform, delicate and shiny.
Preheat the oven to 170 degrees Celsius for 10 minutes. Pour the batter into the paper cup, about 8 or 9 minutes full. I took some additional batter and added cocoa powder to make it cocoa-flavored, and the kid liked it. For this amount, I used small paper cups with a height of 4.5cm and a diameter of 5cm, and made 17 pieces.
Turn the heat up and down, 170 degrees Celsius, and bake for about 20 minutes, until the surface is golden brown.
My mouth is open wide, waiting for me to eat. Hehe!