Honey sponge cake
Compared with Qi Feng cake, the difference is that the former is usually served with whole eggs, while the latter is served with only egg whites. In comparison, the sponge cake is not as delicate and soft as Qi Feng cake, but it has a different flavor. Moreover, the sponge cake tissue is stronger than Qi Feng and can withstand greater weight without collapsing, so it is not easy to retract. The only thing that takes a little bit of effort is to beat the whole eggs, which is more difficult than beating the egg whites. If you don't have an electric eggbeater, don't try it, because it's difficult to get it done with your hands.
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Honey sponge cake
1
All materials are weighed for later use.
2
Prepare a slightly larger basin, beat the eggs into the basin, pour all the fine sugar and honey, then place the basin in another basin with warm water to heat, and start beating with an egg beater.
3
With continuous beating, the egg liquid will gradually produce a dense foam and become thicker and thicker.
4
Beat the eggs until the egg batter is lifted and the lowered egg batter will not disappear immediately. You can draw clear lines on the surface of the egg batter in the basin. (The whole process takes about 15 minutes)
5
Sift in the low-gluten flour in three to four times, and use a rubber spatula to carefully mix the egg batter and flour well. Don't stir in circles to avoid foaming the eggs.
6
Pour vegetable oil into the stirred cake paste and continue to stir evenly.
7
Pour the evenly stirred cake paste into a baking sheet and middle layer of the oven, heat it to 180 degrees for about 15-20 minutes, insert a toothpick into the inside of the cake. After pulling it out, if the cake is not stuck to the toothpick, it means that it is cooked.
8
Baked cakeHoney sponge cake Make Tips
1. Sponge cake requires the whole egg to be beaten. The whole egg is much more difficult and takes longer than just the egg white. The whole egg cannot be beaten to the point where sharp corners appear like egg whites, but it can be as shown in Figure 4. 2. Whole eggs are easiest to kill at temperatures around 40 degrees, so when killing whole eggs (especially in winter), you need to sit the egg making basin in hot water and warm it up to make the whole eggs easier to kill. 3. When adding flour to the beaten eggs, be sure to add the flour in three to four times. Do not pour all the flour in one go, otherwise it will be difficult to stir evenly and may easily cause the eggs to bubble. Moreover, when stirring, be sure to stir from the bottom up, and never stir in circles, otherwise the eggs will definitely defrost. 4. Don't bake the sponge cake for too long, otherwise it will cause the cake to taste dry.