Paper cup Cream Strawberry Cake


100g butter
2 eggs
80g sugar
4 g salt
3G baking powder
Strawberry jam


Step 1
Soften the butter at room temperature (if you want to beat it better, heat it with water and put it in the refrigerator for 10 minutes). Then add sugar and beat it to feather shape. Then add 2 egg yolks (separate the yolk and egg white, take the yolk) to beat well. Then add light milk and stir well.

Step 2
Add the sifted low flour (mixed with baking powder and salt) and stir well. Then add appropriate amount of strawberry jam and stir well.

Step 3
Add 2-3 drops of white vinegar to egg white, beat with electric beater until hard foaming, then add egg white into cake paste in 3 times, and quickly stir evenly.

Step 4
Preheat the oven at 180 degrees and bake at 180 degrees in the middle for 30-35 minutes.