Cherry Cup Cake

Separating egg whites and yolks

Add lemon juice to the egg whites

Beat the egg whites until they are frothy, then add sugar and beat until the beater has an upright peak that does not fall over

Add sugar, milk and vegetable oil to the egg yolks

Use a hand mixer to stir quickly

Add the sifted flour and salt mixture and fold into a ribbon-like mixture

Pour 1/3 of the egg white into the egg yolk paste, and stir evenly from the bottom up

Mix well and pour into the remaining egg whites

Stir thoroughly until completely combined

Put the piping bag into a large-diameter cup and fill it with cake batter

Pour the cake batter into the paper cup 7 or 8 minutes full

Sprinkle with chocolate chips and place in an oven preheated to 150 degrees, middle and lower racks, for about 35 minutes

Add the light cream to the caster sugar and beat until 90% fluffy

Put the nozzle of a piping bag into a large-diameter cup and fill it with whipped cream

Extrude your favorite pattern on the cake body

Overview