1, raw materials: 90g of low gluten flour, 3 eggs, 20g of honey, 60g of granulated sugar, 9g of salad oil.
2, the sugar, honey into a large bowl, in the bowl beat the eggs.
3, pour hot water in a pan, put the large bowl containing the eggs in the hot water, and use an electric whisk to whip the eggs. Sift the low-gluten flour into the whipped egg batter.
4. Using a rubber spatula, thoroughly mix the flour with the egg batter by turning from the bottom up. Do not stir in circles to avoid defoaming the whipped eggs.
5. Pour 30ML of vegetable oil into the batter, and mix well to create a cake batter. Pour the cake batter into a mold, 1/2 to 2/3 of the way through. Put the cake mold into the preheated 190 degrees Celsius oven, bake for about 1 minute, the surface of the golden brown can be removed from the oven.