Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
author：Mountain Eastern European Mickey A la carte Western food
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!
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
「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.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
2: Mix corn oil and milk and stir well.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
3. Weigh all the ingredients and set aside, and preheat the oven at 165 degrees.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
4: Beat the eggs and add caster sugar.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
5: Stir well with an egg beater and add honey.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
6. The warm water of the beaten egg basin is sent until the dripping pattern is not easy to disappear.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
7: Pour in the low gluten flour and stir well.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
8: Pour in the mixture of corn oil and milk and stir well.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
9: Pour the cake batter into the framed bag.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
10: Squeeze into the mold, shake out the bubbles, and put them in the oven.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
11. Bake at 165 degrees for 33 minutes.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
12. Immediately remove the mold and let it cool out of the oven.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
Baked sponge cake.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
13: Sift the matcha powder into a light cream and add caster sugar.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
14. Whisk until hard, mount the flower bag into the mounting spout and fill the cream.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
15: Squeeze into the middle of the cupcake and put the fruit on it.
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
The Mimida sponge fruit cream cupcake is ready!
Mountain Eastern European Mickey Recipe Sharing: Sponge Fruit Cream Cake, no defoaming, the value is also online
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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