A different twist, something lovable--[Small Almond Cake]

Overview

This small almond cake still uses the sponge cake recipe. Two extra egg whites are added to the egg tart, making it more delicate and fluffy! I added some almond slices to make it look more beautiful visually, because it is going to be given away and cannot be left bare. It is made into a paper cup, which is very convenient to take!

Tags

• baking
• children
• cake
• afternoon tea
• cupcakes
• fast food
• cake flour
• corn oil
• egg
• egg white
• sliced almonds
• white sugar
• paper cup

Ingredients

Steps

1. 1 Prepare the raw materials, sift the low-gluten flour twice and set aside;

   

2. 2 Beat eggs in hot water until foamy;

   

3. 3 Put the sugar in one time;

   

4. 4 Beat at low speed first and then at high speed until the egg beater is lifted up and the egg liquid will not drip. (You can also insert a toothpick into it. If it doesn’t fall over, it’s ok);

   

5. 5 .Pour in the corn oil and continue to stir evenly;

   

6. 6 Add sifted cake flour in 3 batches and mix gently with a spatula without making circles to avoid defoaming;

   

7. 7 The mixed cake batter is very delicate and fluffy;

   

8. 8 Put the cake batter into a paper cup, fill it up to 80%, and place it on the baking tray. Pick up the baking tray and shake it twice to remove any big bubbles. Preheat the oven to 180 degrees for 5 minutes;

   

9. 9 Sprinkle some almond slices on top;

   

10. 10 Put in the oven, 180 degrees, upper and lower heat, middle and lower layers, 25 minutes;

    

11. 11 The baked cake is ready to eat! ! (The cake batter was too full and it rose very high)