Egg Honey Sponge Cake Recipe

Ingredients:
– Eggs: 4

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– High-gluten flour: 66g

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– Honey: 20ml

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– Corn oil: 20ml

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– Mirin: 20ml

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– Granulated sugar: 70g

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Instructions:

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1. Cut and place parchment paper sized for a wooden mold on a baking tray lined with foil.

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2. Separate the egg yolks and whites.

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3. Add 40g of granulated sugar to the bowl with egg yolks. Whisk until uniform and the sugar is completely dissolved.

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4. Add honey, mirin, and corn oil, and mix until well combined.

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5. Sift bread flour three times and pour it into the bowl.

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6. Mix until the egg yolk batter becomes smooth and ribbon-like.

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7. Gradually add 40 grams of fine sugar in three additions, beating at medium speed.

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8. Beat until stiff peaks form, reaching about 90% stiffness.

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9. Gently fold one-third of the meringue into the egg yolk batter until just combined.

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10. Pour the mixture back into the remaining meringue and quickly fold until uniform.

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11. Pour the batter into a wooden mold, filling it about 3/4 full. Use a bamboo skewer to draw a “Z” pattern to remove large air bubbles.

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12. Preheat the oven to 180°C. Bake on the middle-lower rack for 10 minutes until the cake surface colors, then cover with foil. Reduce the oven temperature to 170°C and bake for 40-45 minutes.

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13. After removal, immediately invert onto a flat, heat-resistant plastic wrap.

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14. Once completely cooled, remove the mold, peel off the parchment paper from the cake, and slice for serving.

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