Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online

French sponge cake, soft on the palate, rich in egg flavor, high success rate, baking entry-level recipes. Coupled with cream and fruit decorations, you can successfully promote to baking master!

「Sponge Fruit Cream Cake」

Preparation materials:

3 eggs / caster sugar 90g / honey 5g

Low gluten flour 110g / corn oil 20g / milk 40g

Matcha powder 1g / cream 100g / caster sugar 10g / fruit to taste

Production process:

1. Sift the weighed low-gluten flour in advance.

2: Mix corn oil and milk and stir well.

3. Weigh all the ingredients and set aside, and preheat the oven at 165 degrees.

4: Beat the eggs and add caster sugar.

5: Stir well with an egg beater and add honey.

6. The warm water of the beaten egg basin is sent until the dripping pattern is not easy to disappear.

7: Pour in the low gluten flour and stir well.

8: Pour in the mixture of corn oil and milk and stir well.

9: Pour the cake batter into the framed bag.

10: Squeeze into the mold, shake out the bubbles, and put them in the oven.

11. Bake at 165 degrees for 33 minutes.

12. Immediately remove the mold and let it cool out of the oven.

Baked sponge cake.

13: Sift the matcha powder into a light cream and add caster sugar.

14. Whisk until hard, mount the flower bag into the mounting spout and fill the cream.

15: Squeeze into the middle of the cupcake and put the fruit on it.

The Mimida sponge fruit cream cupcake is ready!

Tips：

1: Warm water for whole eggs.

2, milk and corn oil mixed liquid insulation water insulation poured into the egg paste, not easy to defoam.

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