Watermelon Kernel Sponge Cup Cake

Overview

Ingredients for making sponge cakes include eggs, sugar, flour and a small amount of grease. Fresh eggs are the most important condition for making sponge cakes, because fresh eggs have a high colloid solution consistency that can incorporate gas and maintain stable gas performance. Eggs that have been stored for a long time are not suitable for making cakes. This sponge cake, because it uses whole eggs, takes a long time and requires a little patience. The whole process takes about 20 minutes.

Tags

• baking
• children
• cake
• afternoon tea
• cupcakes
• birthday
• cake flour
• corn oil
• egg
• watermelon seeds
• fine sugar

Ingredients

Steps

1. 1 Weigh the ingredients for the cake.

   

2. 2 Bake the watermelon kernels in an electric baking pan.

   

3. 3 Crack 6 eggs into the special bowl of a kitchen mixer.

   

4. 4 Start by beating the eggs on low speed until they are roughly frothy.

   

5. 5 Then pour in 150 grams of granulated sugar.

   

6. 6 Blend on high speed for about 20 minutes.

   

7. 7 Whip the whole egg liquid until you lift the head of the whisk and the egg liquid will not drip.

   

8. 8 Pour the corn oil into the whole egg mixture and continue to stir evenly. (about 10 seconds)

   

9. 9 Add the sifted flour in three batches and mix gently with a silicone spatula.

   

10. 10 Pour half of the roasted watermelon kernels and mix well.

    

11. 11 Pour into separate paper cups. Sprinkle the remaining watermelon kernels on top of the batter.

    

12. 12 Preheat the oven to 180°, with upper and lower heat on the middle layer. Bake for about 20 minutes.

    

13. 13 Take out and let cool.

    

14. 14 The finished product is particularly soft and delicious.