Delicious cup cake

First prepare the chiffon cake ingredients and separate the egg whites and egg yolks.

Beat the egg whites and add the first sugar when they form fine peaks. Beat until slightly textured and add sugar a second time. Add sugar for the third time when serving. Beat the egg whites until small curves form.

This little curved hook is the egg white in a beaten state.

Beat the egg yolks evenly and sift in the flour. Stir from bottom to top until even. Add orange juice and mix well.

Add the beaten egg whites in three batches. Stir evenly each time and add the next egg white. Mix until everything is added and evenly mixed.

Mix well, then add natural pink coloring, mix well, shake out bubbles, pour into a paper cup and set aside.

Then sift the chocolate powder into the other divided batter and mix well. Mix the matcha in the same way and put it into a paper cup, shake it to remove the bubbles and set aside.

Preheat the oven and bake the cupcakes. Bake at 170 degrees for 20 minutes on upper and lower heat respectively, then let cool.

Finally, mix the cream, decorate, and it’s ready to be boxed.

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Ingredients

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