Sponge Cup Cake

Overview

Whole egg sponge cake is full of sponge-like elasticity. Although the texture is not as soft as chiffon, it has a fluffy texture and is more suitable for decorative cakes.

Tags

• baking
• cake
• cupcakes
• egg
• low gluten flour
• oil
• sugar
• milk

Ingredients

Steps

1. 1 Crack the eggs into a basin that is oil-free and water-free, and add sugar.

   

2. 2 Heat the egg liquid over water to 40 degrees. Use an electric egg beater to stir during this period, otherwise the egg liquid will solidify.

   

3. 3 After the temperature is reached, remove the hot water and beat with an electric egg beater at medium speed until the volume doubles and the egg liquid turns from yellow to milky white.

   

4. 4 Sift in the low-gluten flour in two batches and mix evenly with a spatula.

   

5. 5 Add the milk to the oil and stir with a whisk to combine.

   

6. 6 Add a small portion of the egg liquid to the milk and oil, mix well with a spatula, then pour the mixture into the cake batter and mix evenly.

   

7. 7 Pour into the mold nine-tenths full. Preheat the oven to 180 degrees and bake on the middle rack for 25-30 minutes.