Honey cake

Overview

This cake is something I have always wanted to make. I bought the mold and kept it for nearly a year. I just found the time to make it that day. Oh, it is so delicious. It tastes very fragrant because of the addition of honey. It tastes even better the next day when it is cool. The cake mold is a 12-piece mini cake mold, and I used 2 eggs. There was still some batter left at the end, so I baked 2 cupcakes.

Tags

• baking
• cake flour
• corn oil
• egg
• honey
• raisins
• sesame
• fine sugar

Ingredients

Steps

1. 1 Crack room temperature eggs into a small basin

   

2. 2 Place the egg bowl in a slightly larger bowl filled with 40-degree warm water. Add fine sugar in three batches and beat until the eggs are thick. Lift the whisk and the dripping egg liquid will form lines that will not disappear immediately. The egg liquid is ready. Add honey in two batches and beat evenly with a whisk at low speed. Add the corn oil in two batches and whisk evenly with a whisk at low speed

   

3. 3 After sifting the flour once in advance, sift it into the egg liquid twice

   

4. 4 Use a spatula to stir evenly after each sieve. The cake batter is ready

   

5. 5 Scoop the cake batter into the cake mold. Pour in 1/2 of the cake batter first and sprinkle with a few raisins

   

6. 6 Then scoop in 1/2 of the cake batter until it is 9 minutes full, and sprinkle a little white sesame seeds on the surface to increase the flavor

   

7. 7 Preheat the middle layer of the oven to 160°, put the cake mold in, bake for 5 minutes, then adjust to 140° and bake for another 8 minutes. The temperature of the oven is just a reference. You must adjust the temperature and time according to your own oven. Because the temperature of my oven is on the high side, I only lowered the temperature after baking for 5 minutes.

   

8. 8 The soft and fragrant cake is out