You need to prepare the following ingredients to make lollipop cake:
– 70g of eggs
– 40g sugar
– 70g flour (cake flour)
– 1g of baking powder
– 50g butter
– 100g pineapple jam (or other fruit jam depending on taste)
– Some black and white chocolate to decorate
– Tools: Cake pop mold (available at bakeries)
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 Take butter out of the bowl, leave at room temperature for soft butter. Then bring the boiling water to the butter completely melted. Beat the egg into a bowl, add the icing sugar. Sift the flour directly into the mixing bowl. Pour the melted butter, add the batter and then use a spatula to make a smooth mixture. |
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Divide the pineapple jam into half, 50g each. Partly add to mixing bowl, mix well into a smooth mixture. Pour this mixture into an ice cream bag, cut a small mouth, squeeze into a round ball. Leave on for 10 minutes to set the face. At this time, put the remaining pineapple jam in the bag to catch ice cream. Pump inside to make filling. |
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Preheat the oven to 160 degrees Celsius, place the cake mold in baking for about 17 minutes, then remove the cake mold, reduce the fire in the oven, let the mold cool down and then remove the cake from the mold upside down. Bake the rest of the face for the same amount of time or until the cake is soft. |
The cake is small, soft, light and fragrant. The mild sweetness of the outer layer of gas blends with the sweet and sour taste of the jam inside to make the taste feel fitting.
Plugging in a skewer to disguise the cake as a lollipop will appeal to the little kids in the house. You can dip the cake into melted chocolate and put it in the fridge to change the flavor and add to the mouth!
Good luck!