1. Prepare all the materials,
2.
Weigh out the required osmanthus rose honey. Divide the egg whites into a clean basin without water and oil, add corn oil and milk to the egg yolk and stir evenly by hand
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3. Add a few drops of lemon juice to the egg whites and beat them evenly with an electric whisk, then add salt to the fish-eye foam state, and then add sugar in three times until the egg whites are thick and the surface has obvious lines and a very fine dry foaming state.
4. Add the egg yolk paste to the honey and stir again by hand, sift in the low-gluten flour, stir with a spatula, cut and mix evenly
5. Take one-third of the beaten egg whites and mix them into the egg yolk paste. Use a J-shaped technique and stir with a spatula. Cut and mix evenly. Pour the mixed egg yolk paste back into the egg whites at a certain height, again using a J shape Method, stir with a spatula, cut and mix evenly
6. The mixed batter is a bit thick and very delicate
7. Preheat the oven at 170 degrees for ten minutes. Pour the cake batter into the mold, shake out large bubbles, 170 degrees 55 minutes (according to your own oven temperature set 50-55 minutes)
8. Twenty minutes later, the whole house is filled with the fragrance of sweet-scented osmanthus, warm and fragrant
9. After being out of the oven, it is buckled upside down on the net frame and demoulded after cooling
10.
Look at the structure of the cake, it is very delicate, soft, and flexible! The blossoming sweet-scented osmanthus hides in the middle like an elf waiting for you to discover
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Tips:Be sure to beat the egg whites at a medium speed, and when you mix the batter, the speed must be fast.
