# Fourth Baking Contest and is Love to Eat Festival# Honey Cake
1.
Fire up and down at 170 degrees for 8 minutes, and after coloring, adjust to 140 degrees for 10 minutes. Fire up and down at 170 degrees for 8 minutes, and after coloring, adjust to 140 degrees for 10 minutes.
2.
Pour sugar and honey into a bowl and beat in the whole eggs.
3.
Put the bowl in hot water, use an electric whisk at low speed to foam, then change to high speed to beat until the egg batter turns white, the pattern does not disappear when the egg beater is lifted, and the volume expands.
4.
Sift the low flour into the whipped egg batter twice, and stir evenly from the bottom up with a spatula. After mixing well, add oil and mix well.
5.
Use a piping bag to squeeze the batter into the paper mold, about 2/3 of the height of the paper mold.
Tips:
The serving size is 12, if you want more, add as appropriate. When squeezing the batter, the surface is not required to be flat, it will naturally bulge during the baking process. The baking time is based on the high temperature of my oven. Observe it by myself according to the temperature of the respective oven.
