Whole Egg Sponge Cake Recipe

Ingredients:
– Whole Eggs: 2

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– Fine Granulated Sugar: 92g

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– Honey: 25ml

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– Baking Powder: 6g

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– Low-Gluten Flour: 138g

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– Unsalted Butter: 20g

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– A Small Amount of High-Gluten Flour: for dusting the mold

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Instructions:

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1. Pour whole eggs, sugar, honey, and baking powder into a container.

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2. Mix evenly.

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3. Sift in the low-gluten flour.

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4. Melt the butter over hot water and pour it into the egg batter.

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5. Mix until a smooth batter forms.

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6. Cover with plastic wrap and refrigerate for 2 hours to ferment.

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7. Brush a layer of butter inside the shell-shaped molds.

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8. Sprinkle a thin layer of high-gluten flour over the butter.

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9. Pour the batter into the molds, filling them about 80% full.

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10. Baking: (Time and temperature are for reference only; adjust according to your oven’s characteristics.) Preheat the oven for 10 minutes. Place the molds on the third rack (my oven has 4 racks) and bake at 210°C for about 12 minutes. Once baked, remove from the molds and cool on a wire rack.

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