Paper Cup Raisin Sponge Cake

Overview

Sponge cake is a very common cake. Its internal tissue is full of tiny pores, much like a porous sponge, hence its name. This kind of cake relies entirely on eggs that are filled with air after being beaten to support the cake body. There are usually two methods of beating eggs: whole eggs and split eggs. I used whole eggs to beat, put them in a cup, and sprinkled raisins on top. It’s compact and easy to eat and carry.

Tags

• baking
• breakfast
• afternoon tea
• cake flour
• corn oil
• egg
• pure milk
• sugar
• white vinegar
• salt

Ingredients

Steps

1. 1 No oil or water in a basin, break in 5 whole eggs

   

2. 2 Add 90 grams of sugar, 1 gram of salt, and a few drops of white vinegar

   

3. 3 Use an electric egg beater to beat at low speed for two minutes, and then beat at high speed for about two minutes. Lift the egg beater, and the dripping egg batter can write the word "8" and stay for a few seconds without disappearing. The egg batter is ready. This process must be done patiently and not in a hurry

   

4. 4 Sift in 150 grams of low flour and mix evenly. Do not stir in circles, as this will make the cake flour gluteny

   

5. 5 Add 45 grams of pure milk and 45 grams of corn oil, stir evenly

   

6. 6 Put the cake batter into the paper cup, shake the paper cup vigorously to shake out the air bubbles.

   

7. 7 Wash the raisins, dip them in some dry flour, and put them on the batter. If you don't dip them in the flour, the raisins will sink directly to the bottom of the paper cup. I put raisins on four paper cups

   

8. 8 Preheat the oven. Middle layer, heat up and down, 150 degrees for 20 minutes, then 170 degrees for 10 minutes for coloring

   

9. 9 Finished product

   

10. 10 Finished product