Eggs, 3 milks, 40g honey, 25g low-gluten flour, 40g starch (to make the cake more delicate),10g starch-free, then 50g vegetable oil or odorless oil,10g sugar,15g vinegar, a few drops.

Steps of honey milk cake

Step 1

Add milk and oil together, stir well, add 3 egg yolks in several times, stir well, and then add honey in several times. Tip: I just knock on the egg, separate the yolk and pour it in. If I'm not familiar with it, I'll separate the egg white from the yolk in advance and put the egg white into an oil-free and water-free eggbeater! ! !

Second step

Sift the low flour and raw flour into the egg yolk liquid, stir well, and then sift into the egg yolk paste to make the taste more delicate.

Third step

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Preheat the oven, 160 degree fire, 150 degree fire. Add a few drops of lemon juice or white vinegar to the egg white and stir until the fish eye bubbles. Then add sugar for three times and stir until hard and foaming.

Fourth step

Add the egg whites into the yolk paste three times and stir, but don't stir to avoid defoaming.

Step five

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Grease the 8-inch cake mold, pour in the cake liquid and gently shake the bubbles. Use water bath method, put some water on the tray, the taste is more moist, and you don't need to put water if you don't like to be wet.

Step 6

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160 degree fire, 150 degree fire, bake the middle layer for about 22 minutes, and then color it. Supor is a fire in my house, and other brands don't know. I suggest checking the state of the cake for 20 minutes, extending the time or adjusting the temperature appropriately.

Step 7

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After taking out the oven, the cake will be demoulded when it is a little cooler. Eat while it's hot.