It hasn't been updated for many days. After the big holiday, my family and work are busy, so today is a little free. The last cake was recommended by a baking friend. It tasted really good after trying it.
This is a whole egg sponge cake, and it is water-free and soft.
Waterless honey cake
By NewellHoeger
Recipe Recommendations
- low-gluten flour appropriate amount
- eggs appropriate amount
- fine sugar appropriate amount
- honey appropriate amount
- corn oil appropriate amount
- almond slices appropriate amount
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Waterless honey cake
1
Mix the honey and fine sugar well, and add the eggs.
2
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. Beat until the egg beater is lifted and the egg liquid is inverted into a 2CM triangle without dripping.
3
Sift the flour in advance and add it to the egg mixture in 2 times, and stir evenly to form a cake paste.
4
Add a little mixture of cake paste and corn oil and mix well.
5
Pour the mixture of cake paste and corn oil into the cake paste and stir well, pour into a mold, decorate with almond slices on the surface, and put into the oven.
6
Finished product...Waterless honey cake Make Tips
Baking: (Please adjust time and temperature according to your own oven's performance) Preheat the oven to 145°C for 20 minutes.