Fresh Cream Sponge Mini Cake Debut

Name: Fresh Cream Sponge Mini Cake Debut
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 3 piece Egg; 75 g low-gluten flour; 55 g Granulated sugar; 45 g light cream

A homemade recipe for Fresh Cream Sponge Mini Cake, combining egg, low-gluten flour and granulated sugar; baked until light, fluffy and golden. Perfect with tea or as a snack.

1 hrNewEasy Baking Bake Sweet

Instructions

1
Ingredients: 3 eggs, 75g low-gluten flour, 55g granulated sugar, 45g light cream.
2
Crack the eggs into a bowl, then pour in the granulated sugar all at once and start beating.
3
Whip the eggs until when you lift the electric mixer, the batter that drips down can form clear patterns that do not disappear immediately.
4
Add the low-gluten flour in two batches, and use a rubber spatula to carefully fold from the bottom up, mixing the batter and flour evenly.
5
Take a small amount of the egg mixture and add it to the cream, then fold until well combined.
6
Pour it back into the batter.
7
Mix evenly.
8
Pour the mixed cake batter into the greased and floured cake pan.
9
Place in the preheated oven, middle rack, with both top and bottom heat at 180°C, and bake for about 20 minutes.
10
Golden on the surface, fresh out of the oven.
11
Demold immediately and let it cool.