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1.
Get all the materials ready first
2.
Square non-stick cake mold 22*22, deepen the multi-purpose
3.
Cover the non-stick mold with greased paper to facilitate the release of the cake after it is out of the oven. At this time, preheat the oven and heat up and down at 150 degrees for 10 minutes
4.
Separate egg yolk and egg white, and reserve egg yolk
5.
Whip the egg whites at high speed until the volume becomes larger, add 45 grams of white sugar in three times
6.
Beat until you can see the lines clearly, then add the second white sugar
7.
Whip until wet foaming, pull up the whisk with a big hook, as shown in the figure
8.
Add the egg yolks in separate portions and beat them evenly
9.
Every time you add 1 egg yolk, beat evenly and add another
10.
Add honey to the cake batter and beat evenly at medium speed
11.
Add the whole milk from the spatula
12.
Sift the low-gluten flour in twice
13.
Stir until you can't see the dry powder
14.
Sift in the remaining flour again and mix well again
15.
Pour the cake batter from a high place into the mold and shake out the big bubbles inside
16.
Pour the cake batter from a high place into the mold and shake out the big bubbles inside
17.
Put it into the oven and heat up and down at 150 degrees for 35 minutes
18.
Finished picture
19.
Finished picture
20.
Finished picture
Tips:
This temperature is for reference only, please adjust according to the temperature of your own oven
