Cute Baked Mini Egg Sponge Cakes-

Cute Baked Mini Egg Sponge Cakes- Great for Any Occasion

 

  1.  Baked Mini Egg Sponge Cakes 30 pieces are produced. 
  2. Ingredients: eggs (size L, grade A).
  3. 115plain flour, ⅛ tsp fine salt, and 125 fine sugar
  4. 20 grams of cornstarch
  5. 30 grams of melted butter Guidelines: 1. Preheat the oven to 395°F/200°C. Eggs should be gently beaten before adding salt and sugar and beating again.  2.In big steel bowl, mix one liter of ordinary water and 400 milliliters of hot water (from an electric thermo pot) to create warm water that is approximately 45°C/113°F. 3.Beat the egg mixture on medium-high speed until it stiffens, about minutes, after dipping the mixing bowl into warm water bath. (Reminder: You can speed up the stiffening process by beating the egg mixture over warm water.) 4.Gradually add flour to egg mixture, beat on low speed, and fold with spatula until thoroughly combined. 5.Gradually add the melted butter and use spatula to gently fold until combined. 7. Transfer batter into pastry bags. Bake for 20-22 minutes, or until golden brown, at 190°C/375°F in preheated oven. (Reminder: Oven temperatures vary, thus the recommended time should only be used as guide. If needed, modify the baking time to account for your particular oven. If there are six cake pieces in the second batch instead of 24, then the second batch’s baking time can be reduced to only browning the cakes until they are golden brown.)
» MORE:  Grandma’s Secret: A Centennial Stuffed Roll Recipe

It is very easy and quick recipe . I love this recipe. Baked egg Spong cakes, a traditional food that kids love. Cup cake made with just a few simple ingredients . These mini cakes are suitable for parties and for guests anytime of the year. Very lovely , easy and delicious food . You can also make it  for your family

Hope you will enjoy it.

Leave a Comment