Cupcakes

Overview

I failed to make the whole egg sponge cake every time, which made me sad. Later, I saw a recipe for split-egg sponge cake. I tried it several times and it was very successful. I introduced it to novices. It is simple and has a high success rate. Friends who are interested can try it.

Tags

• baking
• egg
• low gluten flour
• fine sugar
• vegetable oil

Ingredients

Steps

1. 1 First separate the egg yolks and egg whites, and add 30 grams of sugar to the egg yolks.

   

2. 2 Beat the egg yolks with a whisk until light in color and fluffy. Pour in the melted vegetable oil in three batches and continue to beat with a whisk.

   

3. 3 Add 50 grams of sugar to the egg whites in 3 batches and beat until wet peaks form.

   

4. 4 Pour 1/3 of the egg whites into the egg yolk batter, and use a rubber spatula to stir from the bottom up.

   

5. 5 After mixing well, pour it back into the protein bowl and continue to mix until it becomes thick.

   

6. 6 Pour in the sifted flour.

   

7. 7 Use a rubber spatula to continue folding the batter in rapid stirring motions until a uniform cake batter forms.

   

8. 8 Pour the mixed batter into the paper cup.

   

9. 9 Place in a preheated oven at 190 degrees and bake for about 18 minutes.