Oil-Free Crispy Mini Sponge Cakes
Properly beating the whole eggs is the most crucial step for this recipe.
Story
These nostalgic, crispy mini sponge cakes rely entirely on the proper aeration of whole eggs to achieve a delightfully crisp crust and fluffy interior without the need for any added oil or water.
Ingredients
eggs
3 pieces
cake flour
150 g
white granulated sugar
130 g
Instructions
1
Step 1
Beat whole eggs with sugar until fluffy, whipping until the batter dripping from the lifted whisk can form clear patterns that do not disappear in a short time. Sift cake flour into the egg mixture, use the folding method to fold about 40 times until evenly mixed. Transfer the batter into a piping bag and pipe into paper cups. Preheat the oven to 190°C, and bake with top and bottom heat at 190°C for 6 minutes. The baking time depends on the oven temperature and the mold size, which you should accurately monitor and adjust accordingly.
2
Step 2
Picture of the finished product.
