Waterless Honey Cupcake

Mix the cake flour with cornstarch and then sift.

After heating 48g of cooking oil to 75 degrees, pour it into the flour and stir evenly.

The egg needs to be separated.

Add three of the egg yolks to the batter, then add a whole egg without separating it (the whole egg was accidentally broken).

After mixing evenly, add 35g of honey and mix evenly.

The egg yolk mixture is finished.

Three separated egg whites.

The white sugar needs to be added to the egg whites in three separate additions while beating.

Beat the egg whites until they form coarse bubbles, then add sugar for the first time and continue beating.

Beat until it becomes a fine foam, then add the second third of the sugar and continue beating.

Beat until thick, then add the remaining sugar for the last time and continue beating.

Beat until the egg whites form small peaks.

Take half of the egg white mixture and fold it into the egg yolk mixture until evenly combined.

Then pour the mixed egg yolk batter into the egg white bowl and fold until well combined; the cake batter is ready.

Place a double layer of cake paper into each of the two molds.

It was supposed to be filled 80% full, but this cake paper is a bit short (leaving some wasted), so it had to be filled completely.

Preheat the oven for 10 minutes, bake at 120°C with top and bottom heat for 30 minutes, then switch to 140°C with top and bottom heat and bake for 20 minutes.

The waterless honey cupcakes are freshly baked, both soft and sweet.

Prepare to cut one small cake.

The cupcake has a delicate and soft texture, and is fragrant and sweet.