Corn flour honey cake

I have always liked the waterless honey cakes sold in supermarkets very much, and I have to queue up to buy them when it's hot. Since I fell in love with baking, I rarely buy cakes outside, but I have always thought about waterless honey cakes. Although the color is deep and the organization is slightly rough, it tastes very like old-fashioned cakes. I have tried to make it a few times. It is delicious, but it is far from the taste in my memory.

A new attempt gave me an unexpected surprise. I added corn flour to the ingredients of the honey cake, and the baked cake tasted somewhat similar to what I remembered. It was so exciting!

Recipe Recommendations

low powder 50g
corn flour 25g
baking powder 1/4 teaspoon
honey 45g
salad oil 30g
fine sugar 45g

sweetening
baking
half an hour
ordinary

Steps for Corn flour honey cake

Corn flour is light yellow and delicate, and no particles can be seen, but you can feel the extremely fine particles when you twist it with your hands.

The cornmeal is yellow, and you can see that it is in the shape of small grains.

Pour honey and salad oil into a bowl, microwave on high heat for 30 seconds (or heat with insulated water), remove and mix well.

Whole eggs with sugar.

Stir well slowly with an egg beater, then beat quickly until the color becomes lighter and the egg paste will not disappear immediately when you lift the beater.

Mix and sieve the flour, and add to the egg paste in 2-3 times.

Gently cut and mix evenly.

Take a little batter and add to the honey and salad oil stirred in step 1.

Stir until the two merge.

After stirring, pour back into the batter and stir well.

Use a brush to apply a layer of melted butter in the mold; use a spoon to dig the batter into the mold for 7-8 minutes, shake it lightly a few times to create bubbles on the surface.

Preheat the oven to 170 ° C, middle layer, 15-18 minutes, and release immediately after baking.