Main Ingredients

Low Gluten Flour 90g

Drainage Oil 9g

Lean Sugar 60g

Eggs 3

Supplementary Ingredients

Light Cream 100g

Lean Sugar 10g

Sugar Pins in Moderate Quantity

Steps

1. Prepare the ingredients.

2. Beat the whole egg into an oil-free and water-free container and pour in the granulated sugar.

3. Beat with a whisk over warm water. At first the egg mixture is more yellow in color.

4. Beat until the color is white, the foam is fine, and there are no big bubbles. About 20 minutes.

5. Sift in the low gluten flour in batches and mix well.

6. Pour in the vegetable oil and mix well.

7. Line the mold with greaseproof paper liners.

8. Pour the egg batter into small paper cups.

9. Preheat the oven to 180 degrees Celsius, middle layer, bake for 20 minutes.

10. Preheat the oven at 180 degrees Celsius, middle layer, bake for 20 minutes.

11. 100g of light cream with 10g of sugar whipped until stiff peaks, then put into a piping bag with a flower-shaped piping nozzle.

12. Squeeze a circle of buttercream over the top of the cake.

13. Sprinkle the top with sugar pins to decorate