Ingredients:
Normal plain flour : 110g (may use cake flour or self raising flour)
Fine sugar : 90g (reduce if too sweet)
Eggs : 4
Method:
1. Beat the eggs and the fine sugar together until the mixture is foaming with 'white foams'. Gradually add in wheat flour which has been sieved, and mix well.
2. Pre heat the cup cane molds which have been coated with thin layer of cooking oil. Fill the ingredient from para 1 into the molds, bake at 200 degree C for 15 to 20 minutes until the surface of the cup cake looks golden brown.
3. Use satay or bamboo stick to poke into the cup cakes to ensure their internal are baked too.
4. Take the cup cakes from the oven and let them cool down. Ready for serving!
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