Honey Crispy Mini Cake

Name: Honey Crispy Mini Cake
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 6 pieces Egg; 195 g low-gluten flour; 40 g Honey; 80 g Granulated sugar; 80 g Corn oil; a few drops Lemon juice; a pinch white sesame

Honey Crispy Mini Cake: egg, low-gluten flour and honey in a few quick steps, baked until light, fluffy and golden. Follow the steps for the best results.

45 minNewMedium Baking Roast Sweet

Instructions

1
Crack the eggs into the stand mixer.
2
Add fine granulated sugar and honey to the whole eggs, start the stand mixer on speed 1 and mix for one minute, then switch to speed 7 and whip at high speed for 10 minutes.
3
Alright.
4
Speaking of the egg beater, the downhearted egg liquid traces a figure-eight, it would be nice if it didn't disappear.
5
Sift the flour into the whipped egg mixture in three batches, and fold until well combined.
6
Add the corn oil, then stir evenly, and the cake batter is ready.
7
Pour into the mold until it is 80% full.
8
Sprinkle with white sesame seeds.
9
Place it in the preheated oven on the middle-lower rack, at 170°C, and bake for 25 minutes. The oven temperature and time can be adjusted appropriately depending on your own oven's temperament.
10
Fresh out of the oven.
11
Alright.
12
Crispy on the outside, soft on the inside, solid, and chewy.
13
Finished product image.
14
Finished product image.
15
Finished product image.