【honey Sponge Cake】——with Full of Childhood Memories

【honey Sponge Cake】——with Full of Childhood Memories

1. Beat the eggs into the basin and add honey

2. Whipped evenly

3. Put the egg beater into warm water, add sugar in portions to beat the egg liquid

4. Stir until it is sticky and the dripping marks of custard are not easy to disappear;

5. Pour the corn oil into the basin

6. Use a spatula to quickly stir evenly

7. Sift in low-gluten flour

8. Stir evenly

9. Pour the mixed cake batter into a square pan covered with greased paper

10. Put it into the middle layer of the preheated oven, 180 degrees for 35 minutes

11. Immediately after the oven is out, remove the cake from the mold and buckle it upside down on the drying net, remove the grease paper, let cool, and then cut into pieces

Tips:

1. The honey I use is crystalline linden honey. Stir the honey from the crystalline state and it becomes fluid, but the color still looks white. You can use any type of honey at home~

2. It is generally better to use room temperature eggs for beating whole eggs. In addition, sitting in warm water in the egg-beating bowl for whisking, the stability of the beaten egg paste will be better;

3. The judgment of the degree of passing is very important. If the next action is not passed in place, it is easy to defoam the egg batter; the method I judge when passing is very simple. There are two main points: first, time, use electric beat The high-speed delivery of the egg container must be continued for at least 12 minutes to achieve a relatively stable delivery state; another way to determine the state is to see the state of the dripping custard. The custard falls into the egg-beating bowl, and the traces are not It disappears immediately, but it lasts for a short period of time before it slowly becomes shallow, and the egg paste remaining on the egg beater can take on an inverted triangle shape; if it reaches the state mentioned above, then it will be no problem to send it. Up

4. In the mixing action after adding oil and low powder, first pay attention to the light and fast mixing, and also pay attention to the technique. Never stir in a circle, and shovel the egg batter like a stir-fry;
If you think of the egg-beating bowl as a clock, first cut in the spatula from the 1 o'clock position when mixing, then draw along the bottom of the basin to the 7 o'clock position, and then turn it out from the 8 o'clock position. While cutting-swiping-turning, the other hand rotates the egg-beating bowl in a counterclockwise direction, and the two hands coordinate the operation to complete the above actions at the same time; in this way, the mixing can be quickly mixed, and it will not disappear. bubble;

5. After the sponge cake is baked, it does not need to be reversed and left to cool and then demolded like a chiffon. It is enough to remove the grease paper immediately after it is out of the oven, and it does not matter whether it is reversed or not; the surface of the cake that has just been aired will have some hairiness It's hard and dry. This is normal. Put the cake in a bag and seal it for a long time, the skin will become very soft, and the taste will be better than when it was just aired~