1. Ingredients: 40g honey, 40g fine sugar, 80g low powder, 35g salad oil, 2 whole eggs, lemon
2. Beat the eggs into a non-oil and water-free container, add white sugar and honey
3. Squeeze in some lemon juice
4. Heat in warm water, stir with a whisk until the sugar is dissolved
5. Stir until the volume increases and the color becomes lighter
6. Sift in low-gluten flour
7. Stir evenly with a spatula
8. Add salad oil and mix evenly
9. Pour the cake batter into the mold
10. To shake out the bubbles, you can also pick it up with a toothpick
11. Preheat the oven 180 degrees
12. Fire up and down in the middle layer, bake for 15 minutes
Tips:1. When whipping whole eggs, the best choice is the eggs at room temperature, which is easier to whipped
2. When the whole egg is beaten, the color becomes lighter and milky white
3. When mixing the batter, the scraper should be lifted from the bottom, do not use force to prevent defoaming
4. Chefmade molds are very easy to demold, so there is no need to put oil in the molds
