Milk cup cake

Overview

This is the result of cutting corners on the famous Sicilian orange cake... Because it is almost impossible to find oranges that can be eaten with the skin in the northwest at this time... But even if I cut corners, I have to use the four words used by the British chef Rick when introducing this cake in the book: Richest, Moistest, ButteriestandyetLightest to describe it!

Tags

• baking
• baking powder
• butter
• cake flour
• egg
• rum
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 After the butter has softened at room temperature, add sugar and beat (the color will become lighter and the volume will increase)

   

2. 2 Beat an egg and add it to the butter in three batches. Each time it must be completely emulsified before adding the second time.

   

3. 3 Sift together the flour, baking powder, and salt and add them all into the butter paste. Slowly stir evenly

   

4. 4 Add milk and rum and mix well

   

5. 5 The oven is still hot at 200 degrees. Divide the batter into paper cups and put it in the oven for 19~22 minutes