Ingredients:
– Eggs: 180g
– Cake flour: 100g
– Honey: 50g
– Caster sugar: 40g
– Salad oil: 20g
– Milk: 20g
– Salt: 1/16 teaspoon
Instructions:
1. Prepare the ingredients. Crack the eggs into a large, clean mixing bowl that is free of water and oil.
2. Add all the caster sugar and honey to the eggs.
3. Stir evenly with a manual egg whisk.
4. Place cold water in a pot and set the mixing bowl over the water. Heat over low heat using a double boiler method. Stir continuously while heating until the egg mixture and sugar are evenly combined. Test the temperature by hand; when the egg mixture feels warm but does not exceed 40 degrees Celsius, remove it from the hot water. 5. Begin whisking with an electric mixer at medium speed. Beat until the egg mixture turns pale and, when lifting the mixer head, the mixture falls in a ribbon-like pattern, with the traces disappearing within 2 seconds. Then switch to low speed for 2 minutes to refine the bubbles. The action involves holding the mixer head still while rotating the bowl with the other hand. At this stage, the volume of the egg mixture remains unchanged, but the bubbles become very fine, and the color turns whiter. When lifting the mixer, the dripping mixture does not disappear, indicating that the whole egg beating is complete. 6. Preheat the oven at this point. Use a flour sieve to sift half of the flour into the beaten egg mixture. Then use a rubber spatula to fold from the bottom upward, mixing the flour and egg mixture roughly. Sift in the remaining half of the flour. 7. Continue folding from the bottom upward using the rubber spatula until the flour and egg mixture are fully combined, with no visible flour particles. (Work quickly at this stage, as prolonged mixing may cause the egg mixture to deflate.) 8. In a separate small bowl, combine 20g of salad oil, 20g of fresh milk, and 1/16 teaspoon of salt. Use a manual whisk to mix until the oil and liquid are emulsified. 9. Pour the oil-milk mixture into the cake batter and thoroughly mix using a rubber spatula. Ensure the action is swift.10. The final mixed cake batter is noticeably thinner than before and must be used immediately to prevent deflation. 11. Pour the cake batter into the mold until it is 80% full. 12. Baking time: Preheat the oven to 180°C, bake in the middle rack at 180°C for 20 minutes. 13. Once out of the oven, immediately remove from the silicone mold and place on a cooling rack to cool.
