Ingredients for Waterless Honey Old-Fashioned Sponge Cake: 4 eggs at room temperature, 60g granulated sugar, 50g honey, 50g corn oil, 1g salt, 160g premium cake flour from Goldfish.
Method for Waterless Honey Old-Fashioned Sponge Cake:
Step 1: Prepare the ingredients. Ensure eggs are at room temperature; if refrigerated, take them out to warm up. Grease the mold to prevent sticking.
Step 2: Crack the eggs into a clean, dry bowl. Add honey. Preheat the oven to 180 degrees Celsius (upper and lower heat).
Step 3: Pour in the salt and start beating with an electric mixer at high speed! Beat until the mixture forms fish-eye bubbles, then add 1/3 of the granulated sugar. Continue beating until the bubbles become finer, then add another 1/3 of the sugar. When distinct patterns appear, add the remaining sugar and continue beating at high speed.
Step 4: Pause occasionally to lift the beater and observe the egg whipping state. Beat until the egg mixture significantly expands in volume, and when lifting the beater, the egg mixture can draw a figure-eight that remains for a while without disappearing and can be stacked.
Step 5: Sift in the cake flour without piling it in one corner to avoid deflating the whipped egg foam.
Step 6: Using a spatula, start cutting into the mixture from the 2 o’clock position, scraping along the bottom of the bowl and folding it up to the center, repeating the cutting and folding motions until no dry flour remains. Pour the corn oil into the batter using the spatula.
Step 7: Continue cutting and folding until well mixed. Transfer the mixed batter into a piping bag.
Step 8: Prepare the 12-cup mold, and pipe the batter into the mold using the piping bag.
Step 9: Lift the mold and gently vibrate to remove large air bubbles. Place in the preheated oven at 170-180 degrees Celsius for about 25 minutes. Adjust the time and temperature according to your oven.
Step 10: After baking, remove and transfer to a cooling rack to cool, then demold. If you prefer to eat warm, you can use a demolding knife.
Step 11: Cooking tips for the waterless honey old-fashioned sponge cake: 1. Use eggs at room temperature for easier whipping. 2. Ensure the egg foam can be stacked and the patterns do not easily disappear. 3. The folding speed must be fast. Corn oil is heavier, so use a spatula to pour it into every corner to prevent deflating the foam! There are tricks to making delicious dishes, and each of my recipes has a little secret. You can search for ‘cake’ to directly view my recipes!
