Honey Sponge Cake Cup

Overview

This is a cup cake that I have never failed to make since the first time. If you like it, follow the steps...

Pour all the egg whites, sugar and honey into the egg bowl, put the egg beater on the boiling pot with water and turn on low heat
While heating, stir with a manual egg beater. When the temperature reaches 40 degrees, put the egg bowl in
Use an electric whisk to beat until the whisk can drip like a ribbon and the dripping traces can last for a few seconds
Sift in half of the low-gluten flour and mix well with a rubber spatula
Mix well and then sift in the remaining low-gluten flour. Remember not to mix in circles
The mixed cake batter should be fine and powder-free
Mix corn oil, powdered sugar and milk in another small bowl with a hand mixer
Take a little cake batter and mix it with the mixed butter
Mix well and then pour into the cake batter and continue to mix evenly
Put the cake into the paper cup and pour the cake batter into the mold
Eight points full
Place in the middle rack of the oven preheated to 180 degrees and bake for 20 minutes
Let cool and serve immediately
What it looks like after cutting