Honey sponge cake
I have been making cakes these days. Why? It was mainly because my amnesia broke out. When I picked up my son from school last week, I stopped by the farm outlet to buy 60 eggs. I left them in the trunk when I got home. In the evening, I remembered that the eggs had been stuck in the car for several hours. I had to eliminate them as soon as possible, so my family and friends had a good time.This small cake is very suitable for traveling. It is easy to carry and delicious. Every time after baking, the two children in the family vie to eat. The fragrant honey taste with the soft cake is delicious.
Step 1 . Put eggs, sugar and honey in a clean, water - and oil-free container.
Step 2 . Use an egg beater to beat the egg until it is thick. Lift the egg drop from the egg beater to write 8 characters, which will not disappear immediately.
Step 3 . Put in the sifted flour in several times and stir it evenly without particles.
Step 4 . Take a small amount of batter and mix it with corn oil.
Step 5 . Stir evenly in the batter, and be careful not to defoaming at this time.
Step 6 . Pour the batter into a paper cup, about 7 minutes full, and shake gently for a few times to produce large bubbles. (I don't have a paper cup. I baked it with muffin's mold.)
Step 7 . Sprinkle with almond slices.
Step 8 . Put into the oven preheated at 350f / 180C and bake for 20 minutes.
Step 9 . Let it cool out of the furnace.
Step 10 . It's very soft and delicious. Honey tastes very strong.
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