European crispy cake recipe:

18 eggs, 1.8 pounds of sugar. 0.8 jins of low flour and 0.8 jins of high flour. No cake oil or baking powder is needed.

Make it; first beat the eggs and sugar, and finally add the flour. The mold is 70% full and the heat is 190. Lower heat 200

Fruit European Cake:

A (45g thin powder, 1/4 tsp baking powder) 40g butter, 35g sugar, 1 egg, 30g raisins ,

1/2 tablespoon of rum.

Preparation method:

①Mix the raw materials of A together and put them into a small sieve.

②Crush the raisins roughly and sprinkle with rum.

③Put the butter into an iron bowl, stir it into ice cream, add sugar and mix thoroughly.

④ Beat the eggs, add them little by little to ③, then add

①② in order, and stir roughly.

⑤ Cut the tinfoil into 20cmⅹ20cm, place 1/6 of ④ in the center of the tinfoil and wrap it up according to the instructions to make 6 pieces.

⑥Place it in a steamer and steam from medium to strong heat for about 20 to 25 minutes.

How to make honey cake:

Ingredients: (can make 10-12 pieces)

A, 3 whole eggs

B , 80 grams of sugar

C, 1/4 tsp of vanilla extract (optional)

D, 100 grams of low-gluten flour

E, 2 Tbsp oil, 3 Tbsp honey (can be adjusted according to the thickness of the batter)

The above large spoon is 15ml, the small spoon is 5ml

Method:

1. First mix A and B and heat it to about 40 degrees, then beat with an electric egg beater (it is the standard beating state, the egg foam is thick and fluffy, lift your finger up and add one drop for about two seconds);

2. Add C and continue beating until mixed well (it doesn’t take a long time)

3. Add oil and honey in batches (be sure to add one spoonful and mix well, then add the next spoonful, you can directly use an electric beater) Mix at low speed) (Compared with the traditional sponge cake recipe, I changed this step by adding oil and honey first, and then sifting in the flour. I personally think this makes it easier to make the wet material even. In addition, because of the egg liquid in front It’s already been whipped, so don’t beat it for too long, just mix it evenly)

4. Sift in the low-gluten flour and mix well. If you don’t have a rubber knife, mix it with your hands. Mix it like flipping through a book. Be sure to Stir gently and mix well, but do not over-stir to avoid gluten formation; the mixed batter is thicker and does not defoam much, then use a spoon to pour the paper cup 3/4 full.

To make it more delicious, you can also add some soaked raisins. Add the raisins when the batter is 1/4 high, and then continue pouring the batter until it reaches 3/4 high. In this way, the raisins are sandwiched in the center of the cake.

5. Preheat the oven to 170 degrees, bake on the middle shelf for 20-25 minutes, be sure to watch it in front of you at the end, because it will color quickly

Reference: Mrs. Bei