Qi Feng Cup Small Cake
I haven't made such a small cake for a long time. I didn't expect that it would have a unique flavor when baked in a small paper cup. The taste is super delicate, soft, and light, just like the clouds in my heart...
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Qi Feng Cup Small Cake
1
Separate the egg white and egg yolk, add 40 grams of powdered sugar to the egg white in 3 times, and beat until hard and frothy. Put in the refrigerator and set aside.
2
Add 20 grams of powdered sugar, 20 grams of vegetable oil and yogurt to egg yolk.
3
Beat evenly with an egg beater.
4
Sieve in the low flour and cut evenly,(no circles can be used)
5
Dig half the egg white into the egg yolk paste
6
Mix evenly (do not circle to avoid defoaming).
7
Pour all the egg yolk paste into the egg white, turn evenly and make the color uniform (you cannot circle it).
8
Pour the cake paste into paper cups respectively. Pick up each paper cup and shake it a few times to create large bubbles and smooth the surface.
9
Place it in a preheated oven at 170° C in the middle layer, for 20 minutes (based on your oven temperature).
10
Pay attention to the changes in the surface of the cake when it is almost baked. When the color is similar, you can cover it with a piece of tin foil. The action should be fast to avoid the surface being burnt. There is no need to invert after baking.