![[Witi✿Kitchen]](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=100&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fuser%2Favatar%2F25314%2F8d10f94374cab6bf.jpg&width=100){kind=avatar}
[Witi✿Kitchen]百香果杯子蛋糕
![[Witi✿Kitchen]百香果杯子蛋糕](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F52011%2Fdacfe28e0de24a07.jpg&width=800)
描述
又到盛產百香果的季節，不用人工香料，烤出的甜點就能滿室果香^^yum
份量
10
人份
時間
30
分鐘
步驟
-
![[蛋黃糊]蛋黃打散依序加入其他材料打勻，分2~3次加入過篩的低粉用橡皮刮刀拌勻](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
蛋黃糊蛋黃打散依序加入其他材料打勻，分2~3次加入過篩的低粉用橡皮刮刀拌勻
-
蛋白霜蛋白用電動打蛋器低速打出大泡沫，加入白醋、糖分3~4次加入，打成舉起不滴落的蛋白霜(約5分鐘
-
將蛋白霜分三次舀入蛋黃糊，用橡皮刮刀拌勻(上下翻動，動作要輕才不容易消泡)，倒入直徑約7.5cm的蛋糕紙模，8~9分滿(10~12個)，桌上輕敲出大氣泡，烤箱預熱170度烘烤10分鐘，轉150烘烤10分鐘，總烤成約20分鐘
-
用細叉測試中心沒沾黏即可出爐
![[蛋黃糊]蛋黃打散依序加入其他材料打勻，分2~3次加入過篩的低粉用橡皮刮刀拌勻](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F197081%2F745665414b999cc5.jpg&width=800)
![[蛋白霜]蛋白用電動打蛋器低速打出大泡沫，加入白醋、糖分3~4次加入，打成舉起不滴落的蛋白霜(約5分鐘](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F197082%2F9e869ba2b9243f20.jpg&width=800)
![[Witi✿Kitchen]百香果杯子蛋糕：馨儀 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F211113%2F41e8b44ca0dc7534.jpg&width=360)
