Anhydrous honey cake materials: (can be made of 10- 12) a, 3 whole eggs b, 80g sugar c, vanilla extract 1/4 tsp (not needed) d,100g low-gluten flour e, 2 tablespoons oil. The spoon is 5ml. Method: 1. First, mix A+B and heat it to about 40 degrees, and electric egg beater sends it away (that is, the standard sending state, the egg foam is thick and loose, and the fingers hook up for about two seconds); 2. Add C and continue to beat until well mixed (it won't take a long time). 3. Add oil and honey in stages (be sure to add one spoon and then mix well, and then add the next spoon, and you can directly use electric egg beater to stir at low speed) (I changed this step compared with the traditional sponge cake recipe, adding oil and honey first, and then sieving the flour. Personally, I think it is easier to make the wet matter uniform. In addition, because the egg liquid in front is already sent, don't beat it for too long, just mix it evenly.) 4. Sift in the low-gluten flour and mix it well. If you don't have a rubber knife, mix it by hand. Mix it like a book. Be sure to gently mix it well. Don't over-mix it to avoid gluten; The mixed batter is thick, and there is not much defoaming, then pour it into the paper cup with a spoon and it is 3/4 full. For better taste, you can also add 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 heart of the cake. 5, preheat the oven, 170 degrees, put it in the middle layer for 20-25 minutes, and finally be sure to look at it in front of you, because the color is fast.