Sponge cake

Overview

It was originally supposed to be a cake pop, but I didn’t squeeze enough into it and the mold wasn’t full. The cupcakes are indeed very good. You might as well try them. They are very delicious and children like them very much.

Tags

• baking
• afternoon tea
• students
• corn oil
• egg
• low gluten flour
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Weigh the required ingredients and set aside. My sugar is relatively large, so I use a food processor to grind it into powdered sugar

   

2. 2 Prepare a water-free and oil-free basin, break the eggs, add powdered sugar, and add lemon juice

   

3. 3 Beat the batter until it turns into characters and is not easy to disappear. Preheat the oven to 170 degrees

   

4. 4 Sift in the low-gluten flour and mix with a spatula in a j-shape

   

5. 5 Add corn oil, using the same J-shaped technique, and mix evenly

   

6. 6 Put the batter into a piping bag, place paper cups on the baking sheet, squeeze the batter into the paper cups until 70% full

   

7. 7 Place in the oven at 170°C for 20 minutes, let cool and serve