The resulting cake will not shrink or crack in appearance, is fluffy and soft, and has a full cup body. The surface can be decorated with flowers or eaten directly.
Ingredients
Egg yolk paste
- 5 egg yolks
- 20 grams of fine sugar
- 40 grams of corn oil
- 40 grams of milk
- 85 grams of low-gluten flour
Meringue
- 5 egg whites
- 3 drops of lemon juice
- 40 grams of fine sugar
Instructions
- Separate the eggs first, put the egg whites into a water-free and oil-free basin, put the egg yolks into a water-free basin, and put the egg whites into the freezer to freeze for later use.
- Make egg yolk paste: Add the separated egg yolks to the fine sugar and stir with an egg beater until the fine sugar melts.
- Pour in the corn oil and use an egg beater to emulsify the oil until no oil splash is visible at all.
- Pour in the milk, stir evenly with egg beaters, and completely combine.
- Finally, sift in the low-gluten flour in two batches, use an egg to remove the flour in a zigzag pattern, and mix the flour thoroughly. Mix thoroughly the first time and then add the next time.
- The egg yolk paste that is mixed well at the end is smooth and fine, with no dry powder particles.
- Make meringue: Take out the frozen meringue and you can see a little ice residue on the surface. It is best to beat it in this state. Use an electric egg beater to beat the egg whites until they become foamy. Add 3 drops of lemon juice and 40 grams of fine sugar in three batches. Beat the egg whites until stiff peaks form. Lift the whisk head until the meringues form short, sharp and small right angles.
- Add one-third of the meringue into the egg yolk paste, stir evenly with a spatula, do not stir in circles, use a spatula to stir evenly.
- Pour the well-mixed cake batter into a pointed-nozzle measuring cup for easy pouring into the paper tray.
- Pour the cake batter into the paper tray until it is 90% full, and push the mold down hard to knock out the air bubbles in the cake batter.
- Preheat the oven to 130 degrees for the upper and lower tubes, put the baking sheet into the middle and lower layers, bake at 130 degrees for 25 minutes, then turn to 150 degrees and bake for 25 minutes before taking it out of the oven.
- After baking the cup cake, take it out and place it on the cooling rack. It will cool down without shrinking or cracking, and it will be fragrant and delicious.
