Almond honey cake
By VicentaLakin
Honey-cake, this time it's a twilight cake, not the old whole egg-stuffing, made-up cake, with a little almond chip on it
Recipe Recommendations
- low-gluten flour 40g
- eggs of 2
- almond slices 8g
- honey 10g
- white granulated sugar 30g
- white vinegar 2ML
- vanilla extract 1g
- corn oil 15ML
- water
- sweetening
- baking
- ten minutes
- simple
Steps for Almond honey cake
1
Plumbing into a water-free and oil-free basin and adding white vinegar。
2
White sugar is put in the egg clear three times。
3
Send to dry hair bubbles。
4
The yolk is put in a big bowl with vanilla and corn oil。
5
A little honey and water (or milk)。
6
Sift it evenly and sift it down。
7
Continue to mix evenly。
8
Take a third of the egg and put it in the yolk paste。
9
Flip evenly。
10
The yolk paste fell into the remaining egg clear。
11
Flip evenly。
12
The cake fell into the mold, and it was about eight cents, and I used a six-gauge non-glue。
13
On the surface, the almond chip。
14
Preheat oven, 170 degrees and 20 minutes of fire。
15
After roasting the cupcakes out。
16
Rewind buttons cool。
17
Light off。
18
I'll make a nice, soft cakeAlmond honey cake Make Tips
1. Oven settings are for reference only.
2. Tips for baking cakes: for larger cakes, use low temperature for a long time; for small cakes, use high temperature for a short time.