Sponge cup cake

　　Whole egg sponge cake, with sponge-like elasticity, although the taste is not so soft, but the taste is fluffy, more suitable for making decorative cakes.

WHAT YOU NEED

Ingredients

Two eggs.
55 grams of white sugar
60 grams of low-fat flour
15 grams of cooking oil
15 grams of milk

How TO MADE Sponge cup cake

Steps 1 to 4

1. Put the eggs in an oil-free, water-free bowl and add sugar.

2. Heat the egg yolk to 40 degrees Celsius.

3. During this time, stir with an electric egg beater, otherwise the egg juice will solidify.

4. Once the temperature is reached, the end is removed from the hot water, and the egg is stirred at medium speed until the volume is doubled, and the egg yolk turns yellow to milky white.

Steps 5 to 8

5. The flour is sifted twice and stirred evenly with a scraper.

6. Add the milk to the oil and mix with the egg beater.

7. A small portion of the egg juice is added to the milk and oil, stirred evenly with a scraper, then the mixture is poured into the cake paste and stirred evenly.

8. Pour nine minutes into the mold.

9. Preheat the oven at 180 degrees and bake the medium for 25-30 minutes.

10.