Cake made without adding water.

Makes 10-12

A, 3 whole eggs

B, 80g sugar

C, 1/4 tsp vanilla extract (can be left out if you don't have any) Low gluten flour

D, 100g low gluten flour

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

The above tbsp. 15ml, small spoon is 5ml

Practice

1, first A + B mix and heat to about 40 degrees Celsius, electric whisk whisk (that is, the standard state of whipping, the egg froth is thick and loose, the finger hooked up about two seconds drop);

2, and then add the C and continue to beat until well blended (do not need to take a long time)

3, in small increments, add the oil and honey (be sure to add a spoonful and then mix well). You can use an electric mixer on low speed to mix the oil and honey in small increments (one spoonful at a time, then the next spoonful). (I changed this step from the traditional sponge cake recipe and put in the oil and honey before sifting in the flour. (In addition, because the front of the egg has been whipped, so do not play too long, uniform can)

4, sifted into the low-gluten flour mix, no rubber knife on the hand mixing, the bottom of the bottom of the flip book like mixing, be sure to gently mix mix, can not be over-stirred in order to avoid gluten; mixing the batter is thicker, not a lot of foaming, and then use a spoon pouring into the paper cups 3 / 4 full.

For more flavor, you can also add some soaked raisins. Add the raisins when the batter is 1/4 high, then continue to pour the batter to 3/4 high. This way the raisins are sandwiched in the center of the cake.

5, preheat the oven, 170 degrees, put the middle layer of the baking 20-25 minutes, the last must be in front of the watch, because the color is very fast