Clear Water Cupcakes

Overview

I don’t understand why this little cake is called a water cupcake. Not only does it not contain a drop of water, it doesn’t even contain milk. It’s just eggs. In fact, it is almost the same as the chiffon cake.

Tags

• baking
• children
• cake
• afternoon tea
• fast food
• corn oil
• egg
• low gluten flour
• fine sugar
• lemon juice or white vinegar
• salt

Ingredients

Steps

1. 1 Prepare the materials, weigh the flour, sugar and corn oil, separate the egg yolks and egg whites of the three eggs, sift the low-gluten flour and set aside

   

2. 2 Add 1g of salt and a few drops of lemon juice to the egg whites, beat until they form rough foam, then add 1/3 of the fine sugar

   

3. 3 Beat until the foam becomes fine, then add 1/3 of the caster sugar

   

4. 4 Beat until textured, add remaining caster sugar

   

5. 5 Beat until you lift the whisk and there will be short, upright sharp corners

   

6. 6 Then use a manual egg beater to beat the concentrate

   

7. 7 Put 3 egg yolks, one whole egg and oil into a basin

   

8. 8 Beat evenly with an electric whisk

   

9. 9 Sift in the low-gluten flour that has been sifted once

   

10. 10 Mix well

    

11. 11 Put 1/3 of the meringue into the egg yolk batter basin

    

12. 12 Mix well and pour into the meringue basin

    

13. 13 Fold again to form a light yellow, smooth and delicate cake batter

    

14. 14 Pour into the mold 80% full

    

15. 15 The cake batter poured into the mold should be able to maintain the same shape as it was poured, which means that the egg whites are whipped in place and there is no defoaming when mixed evenly, then the cake is 90% successful

    

16. 16 Place in the middle rack of the preheated oven, bake at 130 degrees for 40 minutes, then take it out of the oven. Beautiful cupcakes are ready!