Sponge cupcake
2025-01-09 14:59:46 2609
Full egg sponge cake, rich in sponge like elasticity, although the taste is not as soft as Qi Feng, it has a fluffy texture and is more suitable for making decorative cakes.
Details of ingredients
Technique
Steps to make Sponge cupcake
![]()
1. Crack the eggs into an oil-free and water free bowl, and add sugar.![]()
2. Heat the egg mixture over water to 40 degrees Celsius. During this period, use an electric mixer to stir the eggs, otherwise the egg mixture will solidify.![]()
3. After reaching the temperature, remove the hot water and use an electric mixer to stir at medium speed until the volume expands by twice. The egg mixture turns from oil yellow to milky white.![]()
4. Sift in low gluten flour twice and mix evenly with a scraper.![]()
5. Add oil to the milk and stir well with an egg beater.![]()
6. Take a small portion of egg mixture and add it to milk and oil. Use a scraper to mix well, then pour the mixture into the cake batter and stir evenly.![]()
7. Pour into the mold to make it nine tenths full. Preheat the oven to 180 degrees and bake the middle layer for 25-30 minutes.
