Cup Sponge Cake

Overview

How to cook Cup Sponge Cake at home

Tags

• baking
• children
• afternoon tea
• fast food
• egg
• low gluten flour
• salad oil for baking
• white sugar

Ingredients

Steps

1. 1 Crack two eggs into a water-free and oil-free container and add half of the sugar. Place the container in water at about 40°C and beat with an electric egg beater at low speed until it becomes foamy

   

2. 2 Add the remaining white sugar and beat until stiff peaks form. Add the sifted low-gluten flour and mix evenly. Be careful not to defoam

   

3. 3 After stirring evenly, add 5g of salad oil and stir evenly. Add the batter into the paper cup, about 7-8 minutes full (I added a little too much, and the surface may crack if you add too much)

   

4. 4 Preheat the oven to 160°C, put the cake in and bake for 15 minutes, until the surface is evenly colored