The ingredients for the honey cake are relatively simple.
The honey is used to give the cake a sweet flavour, but you can’t use all honey or the cake won’t have a good texture, you will still need some sugar.
If you are afraid of sweetness, reduce the amount of honey and sugar.
Honey Cake x 6
Low gluten flour 2.8 oz
Vegetable oil 1 oz
Fine sugar 1.4 oz
Honey 1.2 oz
1. Firstly, beat the eggs in a large bowl with the fine sugar and honey. Beat well with an electric whisk.
2. During the beating process the eggs will become fluffier and creamier and grow in volume. Eventually they will become thick and frothy.
3. To check if the eggs are whipped: if the whisk is turned off and lifted, and the egg drops do not disappear immediately (a clear “8” can be drawn), then the eggs are whipped.
If the egg drips disappear immediately afterwards, the eggs have not been whipped properly.
Whole eggs take longer to whip than egg whites, so be patient.
Whole eggs are most easily whipped at 40°C.
To save time on whipping, sit the beating bowl in hot water and bring the eggs up to about 40°C to whip.
4. Once the eggs have been whipped, preheat the oven to 180°C on the upper and lower heat.
5. Sift the low gluten flour into the whipped egg mixture. Use a spatula to toss the mixture quickly and sharply to combine the egg and flour as quickly as possible.
Do not toss for too long, as this will cause the egg mixture to froth (this is a very important step, see the video above for details).
6. Once mixed, add the vegetable oil (use a vegetable oil with no special smell, such as corn oil) and again mix quickly and vigorously to combine the vegetable oil with the batter. The final batter should be a very thick and creamy texture.
If the batter becomes rough and there are many bubbles, the egg mixture is defrosted, so the cake will not grow long, hard and fluffy.
The tossing process is very crucial, so make sure you watch the video carefully (many people fail to do this process properly and the cake does not turn out fluffy)
Squeeze the batter into the cake tin (I used a 6-lined cake tin, grease the tin in advance to prevent it from sticking and use a non-stick tin). Fill to 70% to 80%.
8. Place in a preheated oven at 180°C. Bake for 15 minutes. Bake for about 15 minutes, when the cake is fully puffed up, stick a toothpick into the centre of the cake and there is no residue on the toothpick when it is removed.
Please adjust the baking time according to the actual situation.
9. Remove the baked cake from the oven, cool and unmould.
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