Old Fashioned Honey Crisp Cake
| 5 eggs at room temperature 300g with shell | Cake flour 160g |
| Honey 20 grams | Soft white sugar 90 grams |
| Corn oil 25 grams | Release oil material: |
| Butter 10 grams | Corn oil 10 grams |
| Cake flour 5 grams |
Step 1
5 eggs at room temperature, weighing 300 grams in shell. Eggs vary in size and must be weighed! An error of about 5 grams is acceptable.
Step 2
Pour the eggs, sugar and bees into the eggbeater
Step 3
Use a whisk to stir manually a few times
Step 4
Then turn on the highest setting and beat for about 5 minutes, and use a wire stick to beat quickly and delicately.
Step 5
When it comes to the state where the "8" mark on the surface of the egg batter does not disappear, I used a wire stick to beat it for 3 minutes to get to this state. You can’t add flour in this state now! Pay attention to the details below.
Step 6
Stir manually a few times to remove large bubbles
Step 7
Then turn on the lowest setting and continue to drive
Step 8
Beat at low speed for two or three minutes. Lift the whisk to check the state. When the egg batter is thick and not easy to fall off, you can add flour.
Step 9
Sift in the flour in three batches
Step 10
Fold gently with a spatula. Stir about 10 times each time. Do not stir for too long as it will defoaming.
Step 11
It is best to use a large spatula to stir. The frequency of stirring is small and fast, and it is not easy to defoam. The picture shows a comparison between a large knife and an ordinary scraper for reference.
Step 12
Finally add corn oil and mix well
Step 13
This is the mixed egg batter
Step 14
The mold should be brushed with release oil in advance, and the entire surface should be brushed with oil to facilitate demoulding. Use this anti-stick mold to release the mold easily.
Step 15
Pour egg batter into measuring cup
Step 16
Pour the egg batter into the oiled mold
Step 17
Fill all the molds, and put a little left in a small cup (you can also pile them all on top). Sprinkle sesame seeds on top to garnish.
Step 18
Bake in the preheated oven at 160 degrees for about 25 minutes
Step 19
Finally, check the coloring. If you are not satisfied, bake for another 5 minutes. I baked it for 30 minutes and it was fine.
Step 20
The outside is crispy and sweet, and the inside is soft and not chewy. It’s much tastier than the ones sold in the market! Old Fashioned Honey Crisp Cake Recipes1. Room temperature eggs must be in shell weighing 300 grams! The error cannot be greater than 5 grams, and the egg liquid is about 265 grams. If the eggs are refrigerated, soak them in warm water for a few minutes before using.
2. This cake is made with whole eggs and must be whipped with soft white sugar. White sugar cannot be whipped well.
3. Use a wire whisk to whisk eggs quickly, but use a large spatula to stir and make defoaming difficult.
4. When whipping, first beat at the highest setting and then at the lowest setting until it becomes sticky before adding flour. Pay attention to the materials used and these few finishing details, and you will definitely succeed!
5. The crispy cake is best when it is freshly baked. To eat it the next day, you can bake it in the oven for a few minutes or fry it in the air fryer for two or three minutes.
6. Sugar cannot be less than 70 grams
