honey cake

1

Pour the fine sugar and honey into a bowl.

2

Beat the eggs into a bowl.

3

Place the bowl into another large bowl filled with warm water at 40 degrees, start using a handheld eggbeater, and beat at low speed first.

4

Wait until the color becomes lighter, the volume expands, and fine bubbles appear, turn to high speed and whisk.

5

The color of the eggs is getting lighter and lighter. Don't rush, beat them patiently.

6

Until the eggs are beaten until they are very thick, when the egg beater is lifted, the egg paste on the whisk will not drip, and the lines created by the egg beater will last for a long time.

7

Sift in half of the low flour and stir it up and down like when cooking.

8

Finally add salad oil and stir well.

9

Shake the evenly stirred batter twice vigorously and place it into the mold until it is about 80 percent full.

10

Bake in a preheated oven at 190 for about 15 minutes.

1. Whole eggs are easiest to whip at around 40°C, so placing the mixing bowl in hot water to raise the temperature of the egg mixture helps with the whipping process. However, the temperature must not be too high, otherwise it will affect the whipping of the eggs and the stability of the foam. 2. Whipping whole eggs is more difficult than whipping egg whites. An electric mixer is recommended. If using a manual whisk, it is hard to whip it to the right consistency. 3. You must use odorless vegetable oil; soybean oil and corn oil are both fine. Be sure not to use oils with distinctive flavors such as tea seed oil, peanut oil, or olive oil, otherwise the cake will taste strange. 4. The eggs must be whipped thoroughly, and you must pay attention to the technique when mixing with the flour. If the whipping or mixing is done improperly, it will affect the softness of the cake, or even cause the cake to fail to rise.