【Cup Sponge Cake】——It tastes better with some jam~

Overview

I remember when I was a child, my mother would pack some eggs and go to a stall in the market during festivals. There, the eggs are beaten and stirred. As the machine stirs, the egg liquid slowly expands. Then the flour is added and mixed, poured into a special mold and placed in a large oven. All that needs to be done is to wait for the steaming and fragrant cake to come out of the oven. . . Now that I think about it, I can still smell the faint aroma. . . Thinking of the attractive golden color, just seeing it makes me feel delicious. . . Now I can make cakes myself, and I also know that the cakes I ate when I was a child are actually sponge cakes, but no matter how I change the recipe to make it, it never feels like what I remember. . . Or maybe it also contains the sweetness of memory. . . Ingredients: 90g low-gluten flour, 75g caster sugar, 3 eggs, 22g corn oil

Tags

• baking
• cake
• corn oil
• egg
• low gluten flour
• fine sugar

Ingredients

Steps

1. 1 Crack the eggs into the basin

   

2. 2 Beat the egg with a whisk until it becomes foamy and add fine sugar

   

3. 3 Use an electric mixer to continue beating at high speed until the traces of dripping egg batter remain for 8 to 10 seconds

   

4. 4 Pour the corn oil along the edge of the basin

   

5. 5 Use a spatula to quickly stir evenly

   

6. 6 Sift in low-gluten flour

   

7. 7 Mix well

   

8. 8 Pour the cake batter into the batter cup

   

9. 9 Divide into cake molds, about 8 minutes full

   

10. 10 Place in the middle rack of the preheated oven and bake at 180 degrees for about 20 minutes

    

11. 11 Leave to cool and then seal and store. When eating, you can cut it into pieces and eat with jam