1. Knock the raw eggs into the basin, add sugar and honey.
2. Use an electric whisk until the foam becomes fine, the volume becomes larger, and the color becomes lighter.
3. Sift in low-gluten flour.
4. Stir evenly with a spatula, and do not make a circle when turning up and down.
5. Drizzle in corn oil.
6. Stir up and down with a spatula again.
7. Brush a thin layer of oil in the mold and preheat the oven to 160 degrees.
8. Pour the cake batter into the mold and make it eighth full.
9. Put it in the oven and heat up and down at 160 degrees for 20 minutes.
10. Take it out, buckle and unmold, put it on a plate and eat it.
Tips:no.
