Oil-free version of sponge cupcakes

Overview

Those who are interested in baking will make sponge cakes and chiffon cakes. These two cakes can be said to be entry-level. Relatively speaking, everyone says that sponge cakes are relatively simple and have a high success rate. They usually start with sponge cakes. I am just the opposite. When I first started baking, I didn’t know what sponge cakes and chiffon cakes were, so I started my baking journey by referring to a recipe. After several failures and successes, I discovered that what I was making was chiffon cakes. After I became proficient in making chiffon cakes, I tried to make sponge cakes. I found that the texture after baking was completely incomparable to chiffon cakes. Relatively speaking, I prefer eating chiffon cakes. At the same time, the sponge cakes would shrink after several times of baking, which seriously affected my enthusiasm to continue trying. Since then, I have not tried sponge cakes for a long time. Last weekend I planned to take my children out for outdoor sports and prepare some snacks in advance. Suddenly I remembered to make some sponge cakes for him, so I started trying to make sponge cakes again.

Tags

• baking
• children
• cake
• afternoon tea
• corn starch
• free range eggs
• low gluten flour
• white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Put the beaten eggs and sugar into a clean basin, add a few drops of lemon juice, beat with a whisk, and beat until you lift the whisk and the traces of egg batter will not disappear immediately

   

2. 2 Sift the low-gluten flour and cornstarch into the cake batter, mix evenly with a spatula

   

3. 3 Add milk and mix evenly with a spatula

   

4. 4 Spoon the mixed cake batter into the paper cup mold

   

5. 5 Preheat the oven to 160 degrees for about 10 minutes, put the baking pan with cupcake batter, and bake the middle and upper layers for about 20 minutes