1, the main ingredients: 4 eggs, 200 grams of light cream, 75 grams of low gluten flour.

2, auxiliary ingredients: 75 grams of sugar, paper cups (small) 15.

3. Prepare the required ingredients.

4. Beat the eggs and separate the whites and yolks.

5. Add 25 grams of sugar to the light cream and mix well together.

6, light cream and sugar mix well, add the eggs in turn and mix well, one mix well, then add another egg, mix well, low gluten flour sifted and added in 2 times.

7, stir the batter.

8, egg whites whipped before adding a small amount of salt, egg whites whipped to have a lot of small bubbles when adding 50 grams of sugar (divided into 3 times).

9. Mix the beaten egg whites with the batter and stir well.

10: Pour the batter into paper cups.

11, preheat the oven at 150 degrees for 15 minutes, put the cupcakes and bake for 30 minutes.