Sponge cake batter for cupcakes
Description
Delicious baked treat for the whole family. To prevent the cake crust from cracking, bake it at a temperature no higher than 170 degrees, and during the initial baking, it's better to cover the cake with foil to avoid a situation where the top is nicely browned but the center remains raw. Watch carefully.
Instructions
- 1
Step 1
Place the butter in the blender cup. Add sugar and salt. Beat at full power for about 3 minutes.
- 2
Step 2
Add the eggs to the resulting mixture. Beat again.
- 3
Step 3
Add the sifted baking powder and flour. Knead the dough again.
- 4
Step 4
We will get this kind of dough.
- 5
Step 5
Add the washed raisins to the dough. Some believe that raisins should be rolled in flour before adding to the dough. I believe that raisins should be added to the dough at the very last moment, quickly mixed in, and the dough immediately divided into molds. This way, in the finished product the raisins won't sink to the bottom of the cake or loaf.
- 6
Step 6
Place the dough into the pan and smooth it out. Wet your hands with water, but make sure the water doesn't drip off your hands. Gently pat the dough with wet fingers so that no raw dough parts stick out. The dough should be smooth, and any raisins visible on the surface should be pushed down into the dough to prevent burning during baking. Preheat the oven to 160-170 degrees. Cover the pan with foil. Bake the cake covered for at least one hour. After an hour, the dough should have risen well, remaining pale and still raw in the center. This temperature prevents the cake's top from cracking. Continue baking the cake for some more time until the center is fully baked.
- 7
Step 7
When the cake is baked, you can remove the foil and brown the cake in the oven. My cake baked for about 2 hours in total.
- 8
Step 8
Now remove the baked goods from the oven. Dust with powdered sugar.
- 9
Step 9
Serve the table with a golden and beautiful cake. Enjoy!