Wow! Very quickly - this is the 5th attempt to make this Honey Cake (蜂蜜蛋糕).
Despite several times of unsuccessful, nothing can stop me from continue to make this cake till success.
Despite several times of unsuccessful, nothing can stop me from continue to make this cake till success.
Ingredients
Baking Process
This time baking experience encountered 2 scenarios:
Scenario 1
The cake "AGAIN" does not rise to a standard /ideal high. Noted that I used the word "AGAIN" as among all the attempts - so far only once is giving an "Alien" high rising.
This is my 5th attempt making Honey Cake. And each time failures or with hiccups, I will avoid the same wrong doing on my next attempts. And for sure, I have followed exactly the recipe I possessed. Even at this baking, the egg white beaten process - it is totally a successful snow white stiff foam which essentially for a sponge cake to rise. But just wonder why till today, I could not be able to obtain a nicely rising as like all cakes? Imagine the utmost disappointment i have!
Nevertheless, I'm again finding excuses for this time setback results:
a) I am using the wrong baking bin
b) After making some research, I came to agreed that the egg yolk with other ingredients "SHOULDN'T" be beaten as the recipe mentioned: Beat the egg yolk batter till white.
c) Perhaps type of flour really matter?
Scenario 2
Nevertheless, this attempted cake texture are rather amazing savory. Nice egg and butter fragrant taste. And the cake outlook thru is very thin, it is really the CAKE Texture in harden form!
Hmm..... what else can i said......... of course ..........
