French honey sponge cake

1

Eggs are added to honey and fine sugar, electrically used to hit the egg, and a large amount of bubbles are released at low speed, with fish eyes。

2

Keep messing around at high speed。

3

until the colour becomes lighter, in a thick ribbon, and the bouquet remains undisappeared for a long time. when the egg is lifted, two to three centimeters of eggs are kept。

4

I've got a good egg paste to sift in low-banded flour。

5

The flour and the egg paste are fully synchronized with rubber razors, which are rolled up from the bottom。

6

Pumping into vegetable oils。

7

Down into the mold。

8

The oven is preheated, 180°, 30 minutes。

1. Whole eggs are easiest to batter at 40° C. You can sit in the egg beating bowl in hot water, but the temperature should not be too high, otherwise the stability of the egg paste will also be affected.
2. Be sure to use an electric eggbeater, it is difficult to hit the spot manually.
3. Use odorless vegetable oil. Such as: sunflower oil, corn oil, salad oil, soybean oil. Don't use anything that smells too strong, such as olive oil or peanut oil.
4. It is best to sift the flour twice to make it easier to mix well.
5. Beat the eggs thoroughly. Pay attention to the technique when stirring, otherwise it won't be fluffy.
6. Pay attention to the time.