Mini Honey Cake

Honey has been widely used in cooking and as a food decades ago. Historically, honey has been used by humans to treat a variety of ailments through topical application. However, children less than one year old should not be given honey due to their digestive system is still weak.

I tried the easiest way to make honey cake with only 6 ingredients. The texture of the cake is soft and spongy. It is sweet as my honey is sweeter than those sold in hypermarket. Please note that different honey will have different sweetness level. You might need to cut or maintain the honey ratio.  

Recipe adapted from 孟老師的100道小蛋糕（page 84）

Baking Temperature: 160C

Baking Time: 15-20 minutes

Yield: 14 muffin cups (38x30mm)

Ingredients:

20g      Cooking Oil

30g      Honey

2          Eggs

20g      Castor Sugar

50g      Superfine Flour

1/4tsp   Baking Powder

Methods:

(1)  Double boil cooking oil and honey until well mixed.

(2)  In a mixing bowl, beat eggs and add in sugar gradually. Beat the egg mixture till the  color turns from yellowish to creamy light yellow. Beat at high speed until it becomes creamy white color. The mixture is done when you take out the beater and dripping line does not immediately disappeared. Then beat at low speed for 1 minute.

(3)  Sieve in flour and baking powder. Then, add in ingredients from step (1). Fold the batter until no trace of flour.

(4)  Pour the batter into muffin cups and set aside for 5 minutes.

(5)  Bake at preheated oven at 160C for 15-20 minutes.

(6)  Once done, invert the cake immediately on the rack and let it cool down. (I forgot to invert it immediately and you can see all my mini cakes shrink down.)  

Note:

• Set the batter aside for 5 minutes to make the cake denser. 
• Please beware of the oven temperature (should not use high heat) due to honey will cause the cake to be over baked.