It supposed to bake this into paper wrapped style, but I was too lazy to do it and baked it just in normal cupcake size. The cake is soft and very light.
Source : Chendawati - 500 Resep Kue & Masakan Koleksi Kursus
Masak Ny Liem
Ingredients:
A.
105 gr Egg yolks
40 gr Sugar (original 50 gr)
60 gr Milk
50 gr Oil
60 gr Milk
50 gr Oil
100 gr Cake flour
1 tsp Baking powder
1 tsp Vanilla extract
pinch of salt
1 tsp Baking powder
1 tsp Vanilla extract
pinch of salt
B.
175 gr Egg whites
1/2 tsp Cream of tartar
50 gr Sugar (original 80 gr)
175 gr Egg whites
1/2 tsp Cream of tartar
50 gr Sugar (original 80 gr)
Method:
- Preheat oven at 180C
- Mix all the A ingredients in a large bowl and whisk well. Set aside
- Beat egg whites, cream of tartar until the bubbles appear, add sugar
and beat till stiff peak.
- Fold half portion of egg whites to egg yolks until blend well. Then
pour back the batter to the remaining egg whites, fold until well incorporated.
- Spoon batter into the cupcakes mould upto 80% full.
- Bake for 20 mins or till golden brown.
