Ingredients
5 large eggs
100 g sugar
20 g milk
20 g vegetable oil
100g cake flour or all purpose flour
Method
Pre-heat the oven to 180 °C. I prepared mini cupcake trays with cupcake liners before starting to beat the eggs.
Separate the whites from the yolks and beat up the egg whites in a cake beater till nearly stiff.
Now gradually add the sugar till all the sugar is used up. Then add in an yolk at a time and beat till mixed. then add in the vegetable oil. Slowly sift in the flour and give a light mix.
When the cake batter is ready take a teaspoon and fill the mini cupcake cases and bake for around 25 minutes. Test with a toothpick or cake tester if it comes out dry the cakes are ready
Now prepare the butter cream icing, and use a star nozzle and pipe each cupcake.
I used the extra batter and made another sponge cake (last picture) This will be kept for a dessert to be eaten with strawberry puree and leftover butter-cream icing and any fruits of your choice or jelly.
Please check here on how to fill your piping bag with butter-cream icing
NB: you could use Square Cake tin of 32cm x 22cm/8"x9" to hold the full batter or silicon swiss roll mats for the swiss roll batter.
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