Waterless honey cake
Honey cake belongs to whole egg sponge cake. Adding honey makes the cake sweeter and tastes better after standing for one day.
Recipe Recommendations
- eggs of 2
- low-gluten flour 90 grams
- honey 40 grams
- corn oil 33 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Waterless honey cake
1
Prepare materials.
2
Mix the honey and fine sugar well, and add the eggs. Beat the egg basin at low speed with an electric egg beater at 40 degrees of hot water until clear lines appear on the surface of the egg liquid, turn to high speed and continue beating. Lift the egg beater and make the egg liquid 2CM-3CM without dripping.
3
Sift the flour, add it into the egg mixture in 2 times, and stir evenly to form a cake paste; add a little of the mixed cake paste and mix well with the corn oil.
4
Mixed state.
5
Pour the mixture of cake paste and corn oil into the cake paste, stir well, and pour into a silicone mold.
6
Preheat oven to 150 ° C, middle layer, 20 minutes.
7
After taking out the oven, remove the mold while it is hot and place it on a baking net to cool.Waterless honey cake Make Tips
The temperature of hot water should not be too high, otherwise it will easily burn the eggs.