< img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=427725605003911&ev=PageView&noscript=1" />

Semi-cooked Honey Cake Recipe

Although not as complete on the outside, it is often a surprise when the cake is cut open and the rich, creamy batter flows out.

Today it’s a moist, dense, fluffy and slightly firm honey cake.

  • Mould

6″ solid base round mould

  • Ingredients

Room temperature eggs x 2
Room temperature egg yolks x 5
Honey 0.7oz
Icing sugar 1.2oz
Low gluten flour 1.2oz
Vanilla extract 1g

  • Steps

1. In a bowl, add 2 room temperature eggs and 5 room temperature egg yolks and beat with a hand whisk.

2. Add 0.7 oz of honey and 1.4 oz of icing sugar, stirring slightly with an electric whisk to prevent the icing sugar from splashing when whipping.

3. Turn on the electric whisk and whip on high speed

4. Beat until the whole egg mixture changes colour from dark to light for about 2 minutes, until it has increased in volume and a figure 8 pattern can be drawn when the whisk is lifted.

5. Turn down the speed and continue to whip for about 1 minute, by which time the large bubbles in the batter will have slowly disappeared.
When the batter is getting creamy, stop whisking.

6. Sift the beaten whole egg batter evenly into 1.4 oz of low gluten flour.

7. With the help of a spatula, mix well to make a fine cake batter

8. Add 1g vanilla extract to reduce the smell of eggs

9. Pour the batter into the pre-greased moulds

10. Shake the whole mould 2 times at a height of about 4 inches from the table

11. Bake in the preheated oven on the lower middle shelf at 140°C for about 12 minutes.
Remove from the oven and cool the cake by removing the greaseproof paper, so that the residual heat in the mould does not continue to heat the cake.

12. Once the cake has cooled, peel off the greaseproof paper and slice it open to reveal the full honey filling.

Tips

  1.  It’s recommended to use fresh eggs for this cake.
  2. Oven temperature varies from person to person, the temperature and time are for reference only and should be adjusted flexibly according to the specific situation. If the effect is not obvious, you can lower the baking temperature or shorten the baking time.
  3. If you like it fully cooked, bake it for 15 minutes or more, don’t exceed 12 minutes for half cooked.

TIMEXING wants everyone to be able to make delicious tarts easily and share the joy with family and friends!

Follow TIMEXING for ongoing professional baking and home storage tips.

Leave a Reply

Your email address will not be published. Required fields are marked *