Formula: whole egg: 240g honey:10g soda:10g condensed milk: 320g low-gluten flour: 200g water: 350g refined sugar: 300g liquid oil: 240g.

Methods: First, clear water and fine sugar were poured into a basin and boiled with fire, and cooled to 50℃ for later use. Pour the whole egg, honey and condensed milk into the basin in turn and stir evenly; Adding liquid oil and stirring; Pour the sieved low-gluten flour and baking soda powder and continue stirring; Finally, the cooled sugar and water are added into the batter and stirred evenly; Let it stand for about 40 minutes.

Put the batter into a paper bag and squeeze it into the mold until it is 7 minutes full.

Baking in an oven with the ignition temperature of 180℃, the ignition temperature of 200℃ and the baking time of 35 minutes.

Bake for 20 minutes, and when the cake changes color slightly, immediately adjust the plate and bake.

Continue baking 15 minutes, and it will be out of the oven. The cake should be demoulded immediately after it is baked, and the cake should be turned over to the cooling net; Brush with brightener to brighten. Divide the cake from the middle with a knife, and you can see the obvious honeycomb shape.

Features: sweet and light, soft in taste.