Rose Jam Sponge Mini Cake Debut

Ingredients: 30g rose jam, 20g corn oil, 2 eggs, 50g cake flour, 1/4 teaspoon baking powder, 30g sugar.

Pour the eggs and sugar into a large bowl together.

Use a whisk to beat until the foam is thick, and the dripped batter will not disappear quickly.

Sift in the cake flour and baking powder, and fold until evenly mixed.

Take a small portion of the egg batter, add rose jam and oil, and mix evenly.

Fold back into the egg batter.

Mix well.

Pour into the cake mold, filling it 80% full.

Place in a preheated oven, middle rack, top and bottom heat at 180°C, bake for about 15 minutes.

Freshly baked.

Demold immediately.