1. Prepare the required materials
2. Caramel sauce/water and corn oil mix and stir well
3. Separate the egg white and egg yolk, add the egg yolk to the liquid and stir evenly
4. Sift the cake flour and add
5. Cut and mix until no particles are smooth
6. The egg white is divided into three times and sugar is added to beat until stiff foaming
7. Mix the egg white bubble with the caramel egg yolk paste in two parts
8. The cut cake batter is very delicate and shiny
9. Add honey red beans and mix well
10. Pour into a seven-inch angel mold, and a small 4-inch mold. Put it in the middle and lower level of the oven at 150 degrees for 30 minutes
11. Bake upside down and let cool and demould
12. When you cut it up and eat it, top it with caramel sauce.
Tips:The egg whites should be beaten until stiff foaming.
It is best to use cornstarch when mixing the honey red beans to avoid sinking to the bottom during roasting.
