Mini Cakes: One bite is just right.
Notes: 1. Add granulated sugar to the egg whites in 2-3 batches. 2. Always fold the egg whites gently using a folding technique. 3. Preheat the oven in advance. 4. Chill the egg whites in the freezer briefly before use. Ingredients: – 40g cake flour – 38g milk – 30g fine granulated sugar – 28g corn oil – 2 eggs Instructions: 1. Weigh the milk and oil, then mix them evenly. Add a small amount of sugar and stir to combine. 2. Sift the cake flour into the mixture and mix until smooth. 3. Add the egg yolks and blend well. 4. Place the egg whites in the freezer briefly to chill (this helps with whipping). Avoid freezing for too long. 5. Begin whipping the egg whites. When large bubbles (like fish eyes) form, add half of the sugar. 6. Continue whipping until fine bubbles appear, then add the remaining sugar. 7. Whip until stiff peaks form; the mixture should not slide when the bowl is inverted. The whisk should leave small, firm peaks. 8. Gently fold one spoonful of the whipped egg whites into the egg yolk batter using a folding motion (ensure folding, not stirring). 9. Pour the combined batter back into the remaining egg whites and fold gently until uniform. Remember to always use a folding technique for the egg whites. 10. Pipe the batter into paper cups, filling them 80-90% full. 11. Preheat the oven to 130°C (both upper and lower heat) and bake for 30 minutes. Then increase the temperature to 145°C and bake for an additional 10 minutes. 12. Remove from the oven, allow to cool, and serve.
