Eggs: 5 pieces
Cake flour: 85 grams
Main ingredients for the cake:
1 potato 20 grams of white sugar Steps: 1. Separate the eggs, ensuring the egg white bowl is free of oil and water. 2. Add 20 grams of sugar to the egg yolks, then add oil and water, and mix evenly. 3. Sift in the flour. 4. Stir evenly to form a yolk batter. 5. Beat the egg whites until small bubbles form, then add a few drops of white vinegar and half of the sugar, beating at medium speed. 6. After clear lines appear, add the remaining half of the sugar and continue beating. 7. Beat until stiff peaks form, then stop beating immediately to avoid over-whipping. 8. Gently fold a small portion of the meringue into the yolk batter.10. Pour the batter back into the meringue bowl.
11. Fold and mix evenly to form a smooth cake batter. 12. Fill the batter into paper cups, place them in the oven, and set the temperature to 170°C. 13. Remove from the oven after 30 minutes. 14. Steam the potatoes until fully cooked. 15. Add 20g of sugar to the cream. 16. Peel the potatoes, break them into small pieces, place them in a food processor, then pour in the cream and blend. 17. Blend until it becomes a thick creamy mashed potato. 18. Transfer the mixture into a piping bag and pipe onto the small cakes. 19. The mashed potato is slightly soft; this is acceptable.
