Ingredients details
4 eggs (e.g. 100g)
80g low-gluten flour
Appropriate amount of cherries
< p>Appropriate amount of blueberries40 grams of corn oil
40 grams of milk
50 grams of white sugar
How to make cup fruit cake
1. Reserve materials.
2. Mix the egg yolk, milk and corn oil together evenly, sift in the flour and mix well to form an egg yolk paste.
3. Add white sugar to egg whites and beat until it becomes dry foam.
4. Add the meringue to the egg yolk paste in batches.
5. Stir evenly into a fine cake batter.
6. Wash and dry the mold, grease it with oil and pour the cake batter into it.
7. Preheat the oven to 200 degrees and bake at 170 degrees for 30 minutes.
8. Easily unmold and add fruit to the cup.
Tips
The mold needs to be greased with oil so that it can be easily released. The meringue must be whipped well, and the cake batter should be stirred briskly to avoid the gluten in the batter that will affect the rise.
Kitchen utensils used: egg beater, electric oven