[Breakfast for students] Light cream honey cake

Overview

Breakfast for students! This time I added light cream and a little honey, giving it a delicate and smooth taste. Adding honey is purely to increase the taste, without considering that high temperature will destroy nutrients~

Tags

• baking
• animal whipped cream
• cake mix
• cocoa powder
• corn oil
• egg
• honey
• sugar
• lemon juice

Ingredients

Steps

1. 1 Dissolve an appropriate amount of cocoa powder with hot water, stir until there are no particles, and put it into a piping bag for later use. If you don’t need patterns, you can skip this step.

   

2. 2 Add a few drops of lemon juice to 4 egg whites, add sugar in three batches and beat until there are small hooks, beat well and store in the refrigerator.

   

3. 3 grams of honey, 50 grams of animal whipping cream, 20 grams of corn oil, sift in 80 grams of cake flour and mix well, then add 4 egg yolks in batches and mix to form an egg yolk paste. (The cake batter produced by the post-egg method is more delicate)

   

4. 4 Scoop 1/3 of the meringue and mix with the egg yolk batter.

   

5. 5 Pour the remaining meringue into the egg yolk paste, and mix gently evenly. At this point preheat the oven to 160 degrees.

   

6. 6 Line a baking pan with parchment paper and pour the cake batter. (Baking pan 28×28)

   

7. 7 Use cocoa paste to draw out the lines.

   

8. 8 Then use a toothpick to draw patterns back and forth.

   

9. 9 Place in the middle and lower racks of the oven at 160 degrees for about 20 minutes.

   

10. 10 Allow the baked cake to cool naturally. When warm, remove the parchment paper and cut into pieces. Pair it with a bowl of carrot and shredded chicken porridge the next morning, and it’s a great student breakfast!