|Spongy & sweet!|
Followed the recipe from a video featuring the same Taiwanese lady instructor for the vanilla sponge cake and chocolate sponge cake which I've made with good results. This recipe is also a keeper. I made cupcakes and they were moist, spongy and honey sweet. Good for a simple tea time treat.
Honey Sponge Cake
(This recipe is scaled down to fill an 8 inch square deep baking tin.)
294 g eggs (about 5 large eggs)
108 g sugar
24.5 g liquid glucose (about 1 tbs)
59 g honey
176.5 g low gluten flour
84 g vegetable oil
59 g milk
4 g salt
1) Preheat oven to 150 °C.
2) Using a mixer, whisk eggs , sugar, liquid glucose, honey & salt till fluffy and thick.
3) Sift flour in to the egg mixture and fold in lightly in three batches till well combined.
4) In another bowl, take some batter and combine with the vegetable & milk, then pour back into the main batter. Mix well.
5) Pour in to a wooden mould lined with baking paper (use a baking tin if you don't have a wooden mould). Bake for 35-40 minutes or until skewer comes out clean when tested.
Note: I made medium sized cupcakes wich took about 20 minutes to bake. Maybe due to underbaking, the cupcakes somehow developed wet sticky tops after cooling, I had to toast them lightly to dry out the tops. I would suggest baking them a little longer next time.