small cake

2024-09-27 09:06:02 Cake

Eggs 4	Low gluten flour 135 grams
Honey 25 grams	Lemon juice 1g
Fine sugar 100 grams

How to make small cakes Waterless and oil-free honey sponge cake: recipe illustration 1

Step 1

1. Crack the whole eggs into a mixing bowl, add 100 grams of fine sugar, and heat over low heat. Waterless and oil-free honey sponge cake: recipe illustration 2

Waterless and oil-free honey sponge cake: recipe illustration 2

Step 2

2. Keep stirring with egg beater, heat to about 50 degrees, turn off the heat, then add 25 grams of honey and stir evenly. Waterless and oil-free honey sponge cake: recipe illustration 3

Waterless and oil-free honey sponge cake: recipe illustration 3

Step 3

Add 1 gram of lemon juice and beat at high speed, then turn to low speed to sort out the bubbles. Waterless and oil-free honey sponge cake: recipe illustration 4

Waterless and oil-free honey sponge cake: recipe illustration 4

Step 4

Apply until there are obvious lines that will not disappear and the paste will be very fine. Waterless and oil-free honey sponge cake: Recipe 5

Step 5

Sift in the low-gluten flour in two batches and mix carefully until evenly mixed. Waterless and oil-free honey sponge cake: recipe illustration 6

Step 6

Place the paper tray on the baking sheet in advance, put the batter into a piping bag and squeeze it to 80% full, and sprinkle an appropriate amount of black sesame seeds on the surface. Waterless and oil-free honey sponge cake: recipe illustration 7

Waterless and oil-free honey sponge cake: recipe illustration 7

Step 7

Preheat the oven in advance, bake the middle rack at 100 degrees for 20 minutes, then turn to 150 degrees for 20 minutes. Waterless and oil-free honey sponge cake: Recipe 8