Childhood Favorite Cake ~ Honey Sponge Cake

Childhood Favorite Cake ~ Honey Sponge Cake

1. Prepare all kinds of raw materials. Eggs should be at room temperature. If you make chiffon cakes, eggs should be refrigerated. The molds should be washed and dried in advance. Some molds are not sticky, so they don’t need to be greased. , You can use paper cups for baking without molds. The idea is to use high-temperature paper cups for baking, not ordinary disposable paper cups for drinking.

2. Cake flour (also called low-gluten flour) is sieved. If ordinary flour is used for gluten, add a certain proportion of cornstarch. Generally, the ratio of cornstarch to ordinary flour is 1:4. It is better to use low-gluten flour. The price is not expensive.

3. Four eggs are put into a water-free and oil-free container. In summer, the eggs are too small and only 192 grams for four shelled eggs. If the eggs are about 65 grams each with shell, use three.

4. Put the sugar and honey into the eggs. Mix the eggs, sugar and honey at low speed. Turn to high speed until the low pattern of the eggs will not disappear immediately, or the toothpicks will not fall down. Add corn oil and continue to beat evenly. Adding corn oil at this time will not defoam. If you mix in the flour and then pour the corn oil, it will defoam easily. Depending on my personal approach, I have always been used to doing this and I haven't failed. At this time, preheat the oven up and down to 170 degrees for 10 minutes.

5. Sift in the cake mix 2 to 3 times, stir evenly, and set aside again. Don't put it all at once, it is easy to form gnocchi, and it is easy to defoam.

6. The mixed cake batter is very delicate. If there are no big bubbles, it means that the whole egg is okay. If there are a lot of bubbles, it means a little defoaming, and the whole egg has not been beaten well. Put the cake into a disposable piping bag.

7. The Hello Kitty mold does not need to be greased. The piping bag is cut and the cake batter is squeezed into the mold for 8-9 minutes. Pick up the mold and shake the bubbles in the cake batter, put it in the middle of the preheated oven and heat up to 150 degrees. Fire at 140 degrees for about 20 minutes.

8. If the color of the cake baking picture is already colored, you can cover it with tin foil. Take out the baked cake without upsetting, just take out the small cake directly. The mold is non-sticky, and you don’t need to grease it. If you are afraid of sticking, you can put it in the mold in advance. Touch the butter to prevent sticking. It still tastes like when I was a child. The freshly baked small cake has a crispy surface and soft inside. The girl ate three at a time.

9. Finished picture.

10. Finished picture.

11. Finished picture.

12. Finished picture.

13. Finished picture.

Tips:

1. This is the method of whole egg sponge cake. Normal temperature eggs are used. It takes more time to beat the eggs. It can also be beaten with hot water above 40 degrees under the basin, which will be easier to beat.
2. After sifting in the flour, you should adopt the method of mixing. Don't draw a circle to avoid the gluten of the flour and affect the taste of the cake. When mixing the flour, the action should be fast, too slow and easy to defoam.
3. The whole egg is easy to defoam, as long as the egg batter that is sent in place will not defoam. The state of the beaten egg batter is that the texture of the cake batter does not disappear immediately, or the toothpick does not fall. .
4. The baking temperature and time are set according to your own oven, and the time and temperature given can only be used as a reference.