Split Egg Sponge Cupcakes

Overview

Sponge cake with a soft texture. This time I made it using the split-egg method, and the taste is no worse than chiffon cake. Using paper cups is more convenient and hygienic, and you can also take it with you to eat on the go.

Tags

• baking
• good looks
• afternoon tea
• students
• corn oil
• corn starch
• egg
• flour
• white sugar

Ingredients

Steps

1. 1 Ingredients: eggs, corn oil, sugar, flour and corn starch (the two flours are weighed together).

   

2. 2 Sift the two powders and set aside.

   

3. 3 Separation of egg yolk and white.

   

4. 4 Add 10 grams of white sugar to the egg yolks and 40 grams of white sugar to the egg whites.

   

5. 5 Use an electric egg beater to beat the protein paste until it has a small curved shape and set aside.

   

6. 6 Beat the brown sugar and white sugar evenly with an electric whisk, add corn oil, and continue beating until the color turns white.

   

7. 7 Add one-third of the egg white batter to the egg yolk batter, and stir the egg yolk batter evenly.

   

8. 8 Pour the egg yolk paste into the egg white paste, and mix evenly using a stirring technique.

   

9. 9 Add the sifted flour and stir gently with a spatula until there is no dry powder. Preheat the oven to 170 degrees.

   

10. 10 Pour the batter into the paper cup until it is 6 or 7 minutes full (you can also use a piping bag to squeeze the batter into the paper cup).

    

11. 11 After the oven is preheated, put the paper cups on the baking sheet, put it in the oven, bake at 170 degrees for 15 minutes, then change the heat to 180 degrees and bake for 5 minutes.

    

12. 12 Finished product. If you like cream, you can whip the cream and put it on the cake.