蜂蜜小蛋糕 古早的味道 更佳的口感 Honey Sponge Cakes

老式无水蜂蜜蛋糕你一定有在超市买过，蜂蜜独特的香味伴随着浓浓的蛋香，是很多人的最爱。这种蜂蜜蛋糕采用了全蛋海绵蛋糕的制作方法，但是由于不添加水分，需要添加很多油分才能让蛋糕保持湿润，否则吃起来会非常干。这个食谱我有添加少许牛奶，来改善口感，减少油分摄入的同时，又不失老式蛋糕的古早味道。
Honey Sponge Cakes were very popular in China when I was a child. They can be found in the baking department in supermarkets. Traditionally these cakes are made with a genoise recipe which does not contain any water or milk. However, they can taste a little bit dry unless you add a good amount of oil to provide the moisture. I altered the recipe to add a little bit milk for better texture and less fat but still keeping the traditional flavor that everybody loves about.

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介绍Intro(0:00)
面糊制作Batter(0:07)
装入模具Fill the pan(3:36)
烘烤Bake(4:14)
脱模晾凉Remove from the mold and cool down(4:23)
成品Final Product(4:35)

■用料清单(可制作10-12个标准玛芬模具尺寸的蛋糕）
鸡蛋4个(中或大鸡蛋，鸡蛋太小可用5个）
油(任何味道不重的油均可，用融化的无盐黄油也可以) 30g
牛奶 15g(如果想省略牛奶制作无水蛋糕，需添加10g油）
低筋面粉(没有可用中筋面粉代替, 即家用普通面粉)130g
糖 35g(想减糖最多减10g，不要再少了)
蜂蜜 60g
盐 1g
熟白芝麻(可省) 5g
模具：标准尺寸马芬/纸杯蛋糕模具，可制作10-12个蛋糕。
烤制：180°C/350°F 烤15分钟左右

■Ingredients(Yields 10-12 regular muffin tin sized cakes)
Egg 4
Oil(any types of flavorless oil, you can also use melted unsalted butter) 30g
Milk 15g
Cake Flour(substitution: AP Flour) 130g
Sugar 35g
Honey 60g
Salt 1g
Toasted Sesame Seeds(Optional) 5g
Cake Pan: Regular sized muffin/cupcake tin. Yields 10-12 cakes.
Bake: 180°C/350°F, about 15 minutes.

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