Honey Lemon Ancient Cake! !️

Originally, I was a little worried that it would overturn if I used honey directly, but it turned out to be very successful, and the taste was very fresh, so you must try it

Ingredients

Eggs(about60grams/withshell) 4

Cornoil 40 grams

Lemonjuice 5 grams

Crushedlemonzest alittle

Water 50 grams

Lowflour 60 grams

Honey 50 grams

Cooking Instructions

Rub the lemon zest with salt and shave a little bit of lemon zest with a planer
Squeeze another 5 grams of lemon juice
Prepare corn oil, which is perfect for cakes
Heat the corn oil to 70-80 degrees
Pour the hot oil into the low powder
Stir to combine
Add water and lemon juice and stir
Add the lemon zest and egg yolks
Stir to combine
Beat the egg whites until the fish eyes are foamy, and add the honey at one time
Beat until wet foam
Add 1/3 of the meringue to the egg yolk paste and stir in
Pour back into the meringue again
Mix all well
The oil paper is cut open into the mold, and the 18*18*4.5 solid bottom square mold is used here, and the batter is poured in, shaking and smoothing
Place the gold plate in the lower layer of the oven, add 1cm of cold water, preheat it at 140 degrees for 10-15 minutes in advance, put the mold into a water bath, bake at 140 degrees for 65 minutes, and take it out to cool after baking
Cut into small pieces
You may smell lemon
The organization was nice
It tastes better when refrigerated