cup cake

Overview

Cute cup cake, soft cake, with delicate cream, sweet but not greasy.

Separate egg whites and egg yolks.
Add the sugar to the egg whites in three batches and beat with an electric beater at high speed.
Pour in the egg yolks and mix evenly.
Pour in the low-gluten flour in two batches and mix well.
Pour in the melted butter and milk and mix well.
Pour the mold into nine-tenths of the way full, preheat the oven to 170 degrees, and bake for 30 minutes.
After the cake has cooled, whip the light cream with sugar, and use a chrysanthemum piping tip to pipe cream flowers on the surface of the cake.