Honey sponge cake

Overview

When I was a child, happiness was a simple thing. When I grow up, simplicity is a happy thing! The simple and unpretentious honey sponge cake, the simpler and more pure it is, the more you can taste the taste of childhood! A little honey is added here to increase the taste of the cake. You cannot consider high temperature destroying nutrients. Those who mind can omit the honey~

Tags

• baking
• afternoon tea
• snacks
• cake mix
• corn oil
• egg
• honey
• milk
• sugar
• lemon juice
• salt

Ingredients

Steps

1. 1 Crack the whole eggs into an oil-free and water-free basin, add a few drops of lemon juice and salt, add sugar in three batches, and beat with a whisk.

   

2. 2 Beat the eggs until they are puffy and white in color, and can be used to make an "8".

   

3. 3 Sift the cake flour, add it to the egg batter in batches, and quickly stir to form a cake batter. At this point preheat the oven to 130 degrees.

   

4. 4 Mix type B ingredients, stir evenly with a whisk, pour in the cake batter in two batches, and mix evenly. The purpose of adding honey here is to increase the taste of the cake. You cannot consider high temperature destroying nutrients. Friends who mind can omit the honey~

   

5. 5 Pour the mixed cake batter into a 6-inch removable bottom mold.

   

6. 6 Add 3 eggs and 90 grams of cake flour, and the mold is almost full.

   

7. 7 Place in the middle and lower racks of the oven at 130 degrees for about 45 minutes. After 15 minutes of baking, pay attention to the color change and adjust the temperature of the upper tube according to the color depth.

   

8. 8 After taking it out of the oven, place it upside down on a baking sheet and let it cool naturally. The indentations on this grill are so pretty, haha~

   

9. 9 Be sure to cool it completely before removing it from the mold, otherwise like me, I will break the cake when I remove it from the mold in a hurry and have to cut it into small pieces.