Anhydrous honey cake

Anhydrous honey cake

Introduction:

"Honey cake belongs to the whole egg sponge cake, adding honey to make the cake more sweet and taste better after one day."

Production steps:

Step 1: prepare materials.

Step 2: mix honey and sugar evenly, add eggs. The egg basin is stirred by electric beater at low speed with 40 ℃ hot water. When clear lines appear on the surface of egg, turn to high speed to continue stirring. Lift the egg beater and keep the egg liquid at 2cm-3cm.

Step 3: sift the flour, add it into the egg liquid twice, turn it into cake paste evenly; fill a little of the cake paste and mix it with corn oil evenly.

Step 4: mix well.

Step 5: pour the mixture of cake paste and corn oil into cake paste, stir evenly, and pour into silica gel mold.

Step 6: preheat the oven at 150 ℃ for 20 minutes.

Step 7: demould while it's hot and put it on the baking net to cool.

Materials required:

Eggs: 2

Low gluten flour: 90g

Fine white granulated sugar: 30g

Honey: 40g

Corn oil: 33 G

Note: the temperature of hot water should not be too high, otherwise it is easy to boil the eggs.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet