Sponge cup cake (whole egg)

Overview

How to cook Sponge cup cake (whole egg) at home

60g of cake flour is ready.
Melt 20g of butter over water.
Beat two eggs into 60g of caster sugar.
Beat the eggs until fluffy and you can easily draw the figure 8 and it will not disappear for a long time.
Sift the flour into the beaten eggs in three batches.
Use a spatula to stir evenly without any lumps. Pour in the butter and mix evenly. Do not stir to avoid defoaming.
Pour batter into paper cups. Eight points full.
Preheat the oven to 172 degrees and bake for 20 minutes.
It was my first time to make a cake and it was a success and delicious.