Yogurt Cake Cup

Overview

The new cake mold I bought is really different. The finished cake is a small cup, which can be used to hold fruits, yogurt, etc. It is really fun to hold the small cup and eat the cake.

Tags

• baking
• children
• cake
• afternoon tea
• summer recipes
• birthday
• cake mix
• corn oil
• egg
• homemade blueberry sauce
• homemade yogurt
• caster sugar
• milk

Ingredients

Steps

1. 1 All cake ingredients are ready

   

2. 2 Put the eggs into a mixing bowl and pour in the granulated sugar

   

3. 3 Beat the egg liquid with an electric egg beater at low speed, lift the egg beater, and keep the traces of the egg liquid flowing for 10 seconds without disappearing

   

4. 4 Sift the cake flour into the egg beater in two batches. First mix the flour and the whipped egg batter thoroughly, then sift in the flour

   

5. 5 Mix the flour and egg batter thoroughly

   

6. 6 Mix corn oil and milk evenly

   

7. 7 Take a small portion of the flour custard and mix it with the liquid

   

8. 8 Pour the mixed flour custard back into the large basin

   

9. 9 Mix evenly to form a fine cake batter. Pick up the cake batter and it will fall down slowly and smoothly. At this time, start preheating the oven to 150 degrees

   

10. 10 Pour the cake batter into the Paulmaker cake mold until it is 80% full. Pick up the mold and shake it a few times to shake out the big bubbles in the cake batter

    

11. 11 Put the mold into the middle rack of the preheated oven, 150 degrees, heat up and down, 25 minutes

    

12. 12 Out of the oven

    

13. 13 Put upside down on the drying rack

    

14. 14 Unmold after cooling completely

    

15. 15 Put thick yogurt into the cake, add blueberry jam, and eat directly

    

16. 16 Edible cake cups, aren’t they cute

    

17. 17 Have another drink