A hive cake

1

Water and sugar boiled in the egg basin, shut down the fire and mix it into sugar

2

Eggs in another bowl, spread out with a hand-plug, add milk and honey, and continue to mix evenly

3

Add salad oil and mix it into thin. Status

4

Low-banded flour mixed with little soda and sifted into the thinness of the second step

5

Three times to the face of the paste and three times to the first level of cooled sugar, and each time it's evenly mixed with the next

6

We'll mix up the pasta, cover it with a shampoo, put it in a room temperature for 45 minutes

7

It's coated with butter

8

I'll put the silent paste in the mold for 7 points

9

Put it in a pre-heated oven of 200°, mid-level, top-fire, 25-30 minutes to the surface with a nice caramel color. When you cool the cake out of the mold, when it's completely cooled, you cut it open, and you can see the hive structure inside

Notes: 1. Honeycomb cake is a very special kind of cake. After cutting it open, you can see a dense, honeycomb-like structure inside. Because of this, a tight and clear honeycomb structure is the mark of a successfully made cake. 2. The secret to making honeycomb cake is very simple: the correct proportion of ingredients, that is, the correct recipe; the correct order for adding ingredients; and letting it rest for 45 minutes before baking. 3. The honeycomb cake actually consists of two layers. The top layer of the baked cake is soft sponge, while the lower layer is the dense "honeycomb." Therefore, it is generally cut horizontally just below the middle of the cake to reveal the internal honeycomb. 4. Besides using long loaf pans, you can also use paper cups, tart molds, etc. to bake small cakes. 5. After cooling, the texture is even better—cool and chewy.