honey cake

Eggs 6	Shui Ye 5g
Fine sugar 80g	Cake flour 100g
High-gluten flour 15g	Baking powder 1g
Honey 30g	Salad oil 15g
Lemon juice 2g

How to make honey cake

Step 1

Prepare ingredients

Step 2

First separate the egg yolk and egg white, put the egg white into a clean oil-free and water-free basin, and put the egg yolk in another bowl.

Step 3

Beat the egg whites with an electric mixer, add a few drops of lemon juice, beat at low speed until coarse foam, add water jelly, and add one-third of the fine sugar in the formula three times.

Step 4

Use the electric mixer on high speed to beat until dry peaks form.

Step 5

Add 6 egg yolks one at a time, beating evenly.

Step 6

Sift in the flour and mix well. Be sure to mix evenly and make it as smooth as silk without any particles.

Step 7

Put the honey and salad oil in a bowl, heat it in the microwave for a few seconds, then add a small amount of cake batter and stir evenly with a spatula.

Step 8

Pour into the cake batter and stir, turning up from the bottom and stirring evenly.

Step 9

Pour the cake batter into a mold lined with oiled paper, and shake it vertically downwards two or three times to release air bubbles. Place in the lower shelf of the preheated oven and bake for about 35 minutes. Adjust the temperature according to the needs of different ovens. The heat does not need to be too high. The surface of the cake will color easily.

Step 10

During the baking process, the upper layer of the oven is blocked by a baking sheet, which will color slower and make the surface more even.

Step 11

Immediately turn it upside down after taking it out, seal it and store it in the refrigerator for 24 hours before eating it for a better taste.

Step 12

Cut into pieces and enjoy with coffee and fruit! Honey Cake Cooking Tips

The oil paper in the mold needs to be prepared in advance, and openings must be cut at the four corners. The mold is first placed in the oven and preheated together, so that the thermal conductivity will be better. After the mold is preheated, take out the prepared parchment paper, pour the cake batter and bake. After the cake is baked, you can also brush a layer of honey water or butter on the surface to make it more moist and prevent moisture loss. This cake does not need to be cooled after baking like other cakes. Instead, it is wrapped to retain moisture, so cover it with oil paper and then wrap it with a layer of plastic wrap and seal it. Refrigerate it overnight before taking it out and cutting it into pieces for consumption.