A waterless honey cake
By VicentaLakin
Softly lubricated honey, added to the waterless cake, makes the cake taste more subtle, more fragrance and more delicious than the normal sponge cake。
Recipe Recommendations
- honey 40g
- fine sugar 40g
- low powder 80g
- salad oil 35g
- whole egg of 2
- lemon juice appropriate amount
- sweetening
- baking
- half an hour
- simple
Steps for A waterless honey cake
1
preparation of food: honey 40g, sugar 40g, low powder 80g, salad 35g, full eggs 2, lemon
2
Eggs in oilless, waterless containers, white sugar, honey
3
Squeeze into the right amount of lemonade
4
Insulated water to heat, mixed with an egg-beater to melt
5
Smuggle to size, light colour
6
Scan low-banded flour
7
Scratch it evenly
8
Add salad oil and mix it evenly
9
Put the cake in the mold
10
You can pick it out with a toothpick
11
The oven preheats 180 degrees
12
It's burning up and down in the middleA waterless honey cake Make Tips
1. It is best to use room temperature eggs when beating whole eggs, as they are easier to whip.
2. The beaten whole eggs should turn pale and become milky white in color.
3. When stirring the batter, use a spatula to scoop from the bottom; be gentle to prevent deflating the batter.
4. Chefmade molds are very easy to demold, so there is no need to grease the mold.