Honey traditional sponge cake, made using the water bath method, fluffy and springy like cotton, melts in your mouth, and looks very appealing!

Boil 100 grams of milk first, then reduce to low heat and add 100 grams of unsalted butter.

Stir until completely melted and set aside.

6 eggs, separate the egg whites and yolks, and store the egg whites in the refrigerator for later use.

Separate the egg yolk and add 25 grams of honey, then mix them together evenly.

Add the slightly cooler milk and butter mixture, and stir well.

Sift in 130 grams of cake flour and mix evenly.

Add 2 grams of vanilla extract and mix well.

Stir until smooth and free of lumps.

Take out the refrigerated egg whites, add a few drops of lemon juice, and beat them slightly first.

Next, add 100 grams of white sugar, in three separate additions while whipping, adding it respectively at the coarse, medium, and fine foam stages.

Switch to using the mixer, with small curved hooks that have slight elasticity.

First take 1/3 of the egg white mixture and add it to the egg yolk mixture, folding until evenly combined. Then add another 1/3 of the egg white mixture and fold until evenly combined.

Finally, pour everything back into the egg white mixture and fold until well combined.

Line the baking tray with parchment paper in advance, and pour the batter from a height.

Use a toothpick to make a few strokes and remove the large bubbles.

Shake two more times to remove the large air bubbles.

Prepare another large baking pan, fill it with hot water, place the pan with the batter into it, and then put it in the oven to bake.

It is best to preheat the oven for 10 minutes in advance, and bake at 145°C for about 60 minutes.

After baking, take it out and place it on a cooling rack, remove the mold, cut into pieces, and let it cool.

Honey traditional cake, O(∩_∩)O

Overall texture is moist, soft and springy like cotton.

The texture is very delicate and delicious, melting in the mouth.

The looks are also very good!