I have been making cakes in the past few days, why? Mostly because I had amnesia. Last week, when I picked up my son from school, I stopped by the farm outlet store and bought 60 eggs. When I got home, I forgot them in the trunk. In the evening, I remembered that the eggs had been stuck in the car for several hours, and I had to eliminate them quickly. So family and friends were lucky.
This small cake is very suitable for eating when traveling. It is easy to carry and delicious. Every time after it was baked, the two children at home competed to eat it. The fragrant honey flavor and soft cake were delicious.
honey sponge cake
Recipe Recommendations
- eggs of 4
- ordinary flour 1 cup
- corn oil 1/4 cup
- almond slices appropriate amount
- sugar 1/4 cup
- honey 2 tablespoons
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for honey sponge cake
1
Place eggs, sugar and honey in a clean water-free and oil-free container.
2
Beat with an egg beater until thick. Lift up the egg mixture from the egg beater and write 8 words. It will not disappear immediately.
3
Add the sifted flour in portions and stir evenly until there are no particles.
4
Mix a small amount of batter and corn oil well.
5
Pour back into the batter and stir evenly, taking care not to foam at this time.
6
Pour the batter into a paper cup until it is about 7 minutes full, and shake lightly a few times to create large bubbles. (I don't have paper cups, I baked them in a muffin mold.)
7
Sprinkle with almond slices.
8
Place in a preheated 350F/180C oven and bake for 20 minutes.
9
Bake the oven and let cool.
10
It's soft and delicious, and the honey smells very strong.