Fresh Cream Mini Cake

Name: Fresh Cream Mini Cake
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 33g low-gluten flour; 2g Pandan leaf powder; 2 piece Egg; 19g white sugar; 55g Light cream; 0.5g Salt; 3 drops white vinegar

Fresh Cream Mini Cake made with low-gluten flour, pandan leaf powder and egg, baked until light, fluffy and golden. A great choice for family gatherings or a weekend treat.

45 minNewMedium Baking Bake Buttery

Instructions

1
Prepare the ingredients.
2
Pour the light cream into the bowl.
3
Add the sifted low-gluten flour and pandan powder.
4
Add the egg yolk and mix evenly.
5
It can be in a state without dry powder.
6
Add sugar, salt, and white vinegar to the egg white.
7
Send it to a state with small hooks.
8
Mix one portion of the egg white with the egg yolk mixture using the folding method.
9
Then pour in the remaining egg whites and gently fold until evenly mixed. Move quickly to avoid deflating the mixture.
10
Pour into the cake mold and tap it on the table a few times. Bake in the oven at 140°C with both upper and lower heat for 25 minutes, then adjust the upper heat to 160°C and the lower heat to 145°C, bake for 8 minutes, and remove from the oven once the surface is evenly colored.
11
The cute little cupcake is ready.