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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare a bowl, then add 80 grams of granulated sugar and 1 egg. Stir until well combined and the sugar dissolves.
Watch out
The sugar must dissolve completely, otherwise the cake texture will feel grainy.
Add 150 grams of all-purpose flour gradually through a sieve and mix well. Add 125 ml of liquid milk alternately with the remaining flour until smooth and well combined.
Watch out
The flour must be sifted first to prevent lumps and keep the batter smooth.
Add 50 grams of melted margarine and mix well. Add 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp vanilla, then mix again until well combined.
Watch out
Make sure the margarine is no longer hot when added to prevent cooking the eggs, and do not use too much vanilla or it will taste bitter.
Use heat-resistant gloves when handling hot mold handles to prevent burns.
Heat the mold over the lowest heat. Grease the mold with margarine, then pour the batter into the mold. Cover and cook over the lowest heat.
local_fire_departmentlowest heatWatch out
Use the lowest heat so the bottom of the cake doesn't burn before the top is cooked.
Once the top of the cake begins to dry, open the lid and sprinkle with chocolate sprinkles. Cover again and cook until the cake is done and the surface is not sticky when touched.
local_fire_departmentlowest heatWatch out
Add toppings when the surface of the cake is not completely dry so the sprinkles can stick properly.
Turn off the heat, then remove the mini bite cakes from the mold and serve on a plate.
Watch out
Use non-sharp tools when removing the cakes so as not to scratch the mold.
