Cupcake
Description
When making the cake, keep in mind that no baking powder is added to the batter. Therefore, the egg whites must be whipped to maximum fluffiness and folded into the batter very carefully, without breaking the bubbles. This is necessary so that the cake rises well during baking and, after baking, is well soaked with the milk topping. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Separate the eggs into whites and yolks.
- 3
Step 3
Add lemon juice and salt to the egg whites.
- 4
Step 4
Beat until fluffy.
- 5
Step 5
Add the sugar to the egg yolks. Whisk until a fluffy, thick mixture forms.
- 6
Step 6
Add flour, starch, and softened butter. Mix well with a mixer.
- 7
Step 7
Into the prepared dough, add the whipped egg whites in parts. Each time, mix well with a spoon, trying to stir in one direction.
- 8
Step 8
The prepared dough should turn out to have a thick, pourable consistency.
- 9
Step 9
Grease the cake pan with a thin layer of butter. Pour the batter into it. Bake in an oven preheated to 180°C for 20-25 minutes. Take into account the specifics of your oven.
- 10
Step 10
While the cake is baking, make the glaze. In a bowl, mix three types of milk. Refrigerate.
- 11
Step 11
When the time is up, remove the cupcake from the oven. Make holes with a skewer. The more holes you make, the more strongly the cake will be soaked.
- 12
Step 12
Pour the cupcake in the prepared mold with the filling. Refrigerate for 6–8 hours to soak.
- 13
Step 13
After the specified time, the cupcakes can be served at the table.
- 14
Step 14
Remove from the oven and serve warm or cooled.