Honey Old Fashioned Cake
Overview
This waterless cake can bring you the nostalgia of childhood. The texture is firmer than chiffon, but as long as the egg batter is whipped, it is still quite soft. It is a good choice for breakfast or snacks. Sometimes, this simple and plain food is more durable. The egg batter here is whipped with whole eggs. It takes a longer time to whip the whole eggs. It is very important to whip them in place, otherwise it will have a very hard texture.
Tags
Ingredients
Steps
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Crack the eggs into a container and add the sugar and honey.
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Place a basin of hot water under the container to make the temperature of the egg liquid about 40 degrees, which is good for beating. Beating whole eggs is relatively time-consuming. You can first use medium speed and then high speed, and finally use low speed to sort out the bubbles for about 1 minute (this can sort out the big bubbles and make the egg batter more delicate). Beat until you lift the whisk and there is about 2-3 cm of paste on the head without dripping.
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First sift in half of the flour.
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After stirring evenly in a J shape, sift in the other half of the cake flour and mix evenly.
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Pour in the corn oil along the spatula and stir evenly.
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Pour into the mold about 8 or 9 minutes full. Preheat the oven to 200 degrees, put in the egg batter and turn to 185 degrees, leave on the middle layer for 15-18 minutes, cover with tin foil if the color is too deep.
