1: Stir and dissolve milk+flavored drizzle+honey+20g sugar. (Picture 3)

2: Add the salad oil and beat until it becomes a slightly thick and homogeneous liquid, translucent, like rice soup. (Picture 4)

3. Add 5 egg yolks and mix well. Preheat oven to 300 degrees Fahrenheit.

4: Sift in the flour and mix well, making sure to mix it really well, smooth as silk, without any particles. (Figure 5)

5, electric beaters beat egg white, low speed until coarse foam, add 40 sugar, cornstarch, salt, high speed beat until stiff peaks. (Figure 6)

6, egg yolk batter to add one-third of the egg white's, mix well, and then pour it all back into the egg white bowl, stir-fry like from the bottom turn up sharply stirred well,

be sure to mix well. 7, pour the cake batter into the mold, on the table down two or three times, shake out the bubbles.

8, into the preheated oven in the lower layer, bake 1 hour and 10 minutes, (to be effectively baked, honey cake is generally low temperature long time baking) due to my second time to use a very deep long baking pan, I will bake another 10 minutes, in the middle of the top of the aluminum foil can be added.

9, immediately after the removal of inverted to cool, sealed package into the refrigerator 24 hours before serving will eat a very good texture.