Simple honey cake

Overview

Junzhi's honey cake has been made N times, and the biggest feeling is that it is sweet. It is so sweet that even the unparalleled sweet-loving customer asked to reduce the sugar by nearly half. This time I will use Teacher Meng’s honey cake to make it. In view of Jun Zhizhi's sweetness, I checked the amount of sugar in advance and estimated that there was no need to increase or decrease to please the diners. However, Yu Guang made a major discovery - for the same 2 eggs, Teacher Meng's flour amount was nearly one-third less than Jun Zhizhi's? My curiosity arose immediately. What would such a cake feel like? Is it because there isn’t much flour that it needs more baking powder? The end result is - lightness. When it comes out of the oven, it's hot and so soft that you have to be cautious. You don't know how to handle it, and you don't know how to handle it when you pull it out, but you're afraid of ruining the appearance. No matter what, there is no damage after all. Bake it dark specifically to satisfy your preference for color.

Tags

• baking
• afternoon tea
• baking powder
• cake flour
• corn oil
• honey
• whole eggs
• fine sugar

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour corn oil and honey into a bowl

   

3. 3 Heat over water and stir until evenly mixed

   

4. 4 Crack the eggs into a large bowl and add caster sugar

   

5. 5 Sit in hot water and beat with a whisk

   

6. 6 It becomes a thick foam, and the dripping egg batter will not disappear immediately

   

7. 7 Sift in low-gluten flour and baking powder,

   

8. 8 Pour in the honey oil

   

9. 9 Mix well

   

10. 10 Put it into a mold covered with paper molds and let it sit for 1 minute

    

11. 11 Put in the oven, middle layer, heat up to 180 degrees, heat down to 160 degrees, bake for about 15 minutes

    

12. 12 Golden on the surface, out of the oven

    

13. 13 Demold