Eggs: 2
Cake Flour: 50g
Odorless Vegetable Oil: 25g
Icing Sugar: 45g
1. Prepare ingredients.
2. Crack the eggs into a clean, oil-free, and water-free large bowl. Add the icing sugar.
3. Begin whipping. Initially, there will be many bubbles, then the mixture becomes increasingly fine. Whip until fully developed. At this stage, the batter should be very smooth, without any large bubbles. When lifting the whisk, the batter should cling to it without easily dripping, and it should be able to form small peaks.
4. Sift the cake flour into the batter in two separate additions. Use a rubber spatula to fold the mixture evenly from bottom to top, similar to stir-frying. Do not stir in circles to avoid deflating the batter.
6. Mix thoroughly until all ingredients are evenly combined.
7. Take a small amount of batter and mix it with oil, stirring evenly from top to bottom.
8. After mixing, return the mixture to the batter.
9. Stir evenly from top to bottom again.
10. Arrange the molds on a baking tray, pour the prepared batter into each mold, and place in a preheated oven. Bake at 180°C with both top and bottom heat for about 20 minutes (adjust the temperature and time according to your oven’s characteristics to avoid over-baking).
