2. First heat the A+B mixture to about 40 degrees, and electric egg beater will send it away (that is, the standard sending state, the egg foam is thick and loose, and the fingers are hooked for about two seconds).
3. add c and continue to stir evenly (it won't take long).
4. Add oil and honey in batches (be sure to add a spoonful, stir well and then add the next spoonful. Electric egg beater can be directly used for low-speed mixing).
5. Sift in low-gluten flour and mix well. If there is no glue knife, stir it by hand. Mixed like a book. Be sure to stir gently and evenly. Don't stir too much to avoid gluten. The prepared batter is thick without too much defoaming, and then pour it into a paper cup with a spoon and it is 3/4 full.
6. For a better taste, you can also put some soaked raisins. Add raisins when the batter is poured into 1/4 height, and then continue to pour the batter to 3/4 height. So the raisins are sandwiched in the center of the cake.
7. Preheat the oven 170 degrees, bake in the middle layer for 20-25 minutes, and finally look at the front, because the color changes quickly.