Whole egg sponge honey cake

Whole egg sponge honey cake

Introduction:

Production steps:

Step 1: add honey to 4 eggs, beat sugar to thick liquid with egg beater, and heat the whole egg with water. The water temperature should not exceed 40 degrees, which makes it easier and harder to defoaming.

Step 2: beat the egg,

Step 3: sift in the low gluten flour in 2-3 times, gently stir with scraper, and finally add vegetable oil to mix well.

Step 4: pour the batter into the small cake mold, fill it in 7 or 8 minutes, put it in the middle layer of the oven, heat up and down 180 degrees for 20 minutes.

Materials required:

Low gluten flour: 100g

Honey: 60g

Sugar: 40g

Vegetable oil: 40g

Note: if the whole egg is not in place, the finished product will collapse.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet