@autumn.kitchen: ~Mini Sponge Cake~ Many asked why the mini sponge cakes I baked last week were so fluffy and thick. Well, the key is to beat the meringue to stiff peak and stable stage. When piping try to pipe it upwards so it doesn’t flatten too much in oven. Here’s another way to decorate this mini sponge. Please refer to my previous post for decorating the sponge cake with face expressions. *Recipe* Yolk batter 2 egg yolks 20g milk 20g corn oil 30g low protein flour (cake flour) Vanilla essence (optional) Meringue 2 egg whites 25g sugar 3g lemon juice *Filling* 200g whipping cream 20g sugar 15g cocoa powder 15g melted choc Method ➡️ ad milk and oil together, mix till combine ➡️ sieve the flour in and mix into paste ➡️ add the yolks, mix well ➡️ beat egg whites and lemon juice with high speed ➡️ add 1/3 sugar when big bubbles seen ➡️ continue beating and add 1/3 sugar when meringue form finer bubbles ➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to STIFF peak ➡️ fold 1/3 of meringue to the yolk batter ➡️ pour back the batter to the balance meringue and fold well ➡️ pipe in small circle on parchment paper ➡️ bake at 150C 25mins until it is tanned. #spongecake #softcake #minicake #bitesizecake #chiffoncake #fluffycake #figurinecake #kidsnacks #partysnacks #迷你蛋糕 #娃娃蛋糕

Chiew See

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Wednesday 06 March 2024 13:08:11 GMT