Small and cute sponge cup cake

Overview

How to cook Small and cute sponge cup cake at home

Separate egg yolk and egg white. The container holding the egg whites must be oil-free and water-free.
Add sugar to the egg whites in three batches and beat with an electric egg beater until wet peaks appear, i.e. there is a curved hook when you lift the egg beater.
Beat the egg yolks until they turn white and light in color, add them to the egg whites in three batches, and mix evenly from bottom to top without stirring in circles.
Mix the low-gluten flour and baking powder evenly, sift into the egg yolk paste twice, and stir quickly evenly.
Heat the butter and melt it, pour it into the batter and mix evenly.
Pour the batter into the paper cup 80% full.
Preheat the oven to 175° in the middle rack for 20 minutes, then take it out of the oven and let it cool.
Beat 100g of whipping cream and 10g of fine sugar. Use a wilton2D nozzle to squeeze out rosettes in a circular motion from the center.
Sprinkle with sugar beads for decoration.