Honey anhydrous cake
Overview
I have never tried waterless cakes before, and I was always worried that they would be rough and greasy. Because my family asked me to eat them, I decided to try them and gain true knowledge through practice. The result is completely contrary to the original impression. This waterless cake is really delicious. It is not as rough as sponge cake, nor as tender as chiffon cake. It is soft and elastic, not oily, not dry, cottony and plump, and full of egg fragrance.
Tags
Ingredients
Steps
-
Prepare the required ingredients.
-
Add sugar and honey to the bowl of a whisk.
-
Add eggs.
-
Prepare a large basin, add an appropriate amount of hot water into the basin, and put the egg-beating basin containing fine sugar, bees and eggs.
-
Beat whole eggs: After beating at low speed until fine foam, change to high speed and mix quickly. During the beating process, the eggs will become thicker and thicker.
-
When the eggs are beaten to a very thick state and the egg beater is lifted, the dripping egg batter can draw patterns on the surface of the egg batter and the patterns will remain for a long time without disappearing. There should be 2-3CM of egg batter on the whisk head without dripping. This level means that it is well beaten.
-
Sift the cake flour into the beaten egg mixture in two batches.
-
Use a rubber spatula to mix the flour and egg batter thoroughly from the bottom up. Remember not to stir in circles, otherwise it will easily defoam. After mixing the first batter evenly, sift in the second flour.
-
Add corn oil to the mixed batter in two batches and mix evenly.
-
The cake batter is now complete.
-
Pour the cake batter into the paper cup, filling it about eight-quarters full.
-
Sprinkle some black sesame seeds or almond flakes on top of the cupcake batter.
-
Place in the middle rack of the preheated oven, heat up and down, 180 degrees for 20 minutes.
-
Finished product picture.
-
Finished product picture.
-
Finished product picture.
-
Finished product picture.
