Mini ball sponge cake

Overview

The children at home are preparing to go on a spring outing. I was thinking about what to bring with me that would be convenient and delicious. After much deliberation, I decided that sponge cake was the best choice! Today we are going to make a cute mini ball cake. Due to the limitations of the mold, this kind of small cake is best made with pound cake and sponge cake body! Considering that it is for children, we use sponge cake body to make it!

Tags

• baking
• children
• afternoon tea
• butter
• egg
• low gluten flour
• white sugar

Ingredients

Steps

1. 1 Stir the sugar and eggs evenly;

   

2. 2 Put the glass bowl into hot water, let the egg liquid heat up to 40 degrees and remove from the fire (heated over water)

   

3. 3 Beat the whole egg liquid until you can draw figure 8 by lifting the whisk head (the egg yolk paste is white and sticky, and will not break when dripping, and the traces of dripping egg paste will gradually disappear), then add the sifted flour

   

4. 4 Mixing of flour and egg yolk paste: The method of mixing the sponge is different from that of chiffon. The method is to hold the spatula in your right hand and lower it from the 2 o'clock position and turn the bottom up to the 9 o'clock position. At the same time, turn the egg bowl with your left hand and stir until all the flour is mixed evenly. The time should not be too long. Add the separated butter and stir evenly using the same technique

   

5. 5 Put the mixed batter into a piping bag and squeeze it into the mold. This recipe is used to make a 12-piece cake mold with lollipops and two cupcakes;

   

6. 6 Bake in the oven at 160 degrees for 25 minutes;

   

7. 7 Finished product pictures

   

8. 8 Used to make beautiful chocolate popsicle cakes