How to make whipped cream cup cake

Going home and cooking a delicious meal after the hustle and bustle is over is a very romantic and happy thing. You don’t need to prepare too many seasonings, just prepare onions, ginger and garlic. Add a little vinegar for seasoning when serving. This light cream cup cake is ready.

1. Separate the egg yolks and egg whites into an oil-free and water-free bowl, add sugar and light cream to the egg yolks and mix well (no whipped cream is needed), then sift in low flour and mix well.

2. Add sugar to the egg whites in three times and beat until small points form when the whisk is lifted. Then add the beaten egg whites to the egg yolk liquid in three times.

3. Preheat the oven to 150° and pour the cake batter into the cup. I use a measuring cup so it won’t spill outside and the cup wall is also very clean. Shake out the bubbles and sprinkle in your favorite fruit ingredients. Bake in the oven for 40 minutes. (The temperature of each oven is different. You can choose 140 or 150 degrees according to your own oven temperature. The time is not much different.) If you don't know whether it is done, you can use a toothpick to insert it. If there is no cake crumbs on the toothpick, it means it is done.

4. It's out of the oven. It tastes great. Although the raisins have sunk to the bottom and you can no longer see them, o(╯□╰)o

Although eating out is convenient, it is not good for your health. Whipped cream cup cake is simple and healthy to make, and is a good choice.