1
![](doupload/caipu/12/11/13/20121113065410154.JPG)
将两个鸡蛋放入容器中加入20克白糖和30克蜂蜜
2
![](doupload/caipu/12/11/13/20121113065410117.JPG)
用电动打蛋器打发全蛋,这是打发了一会的样子,呈粗泡状态
3
![](doupload/caipu/12/11/13/20121113065410759.JPG)
继续打发呈细泡状态,接着打发就成如图的状态,蛋液不容易滴落,颜色发白,体积也膨胀了好几倍,这种状态蛋液打发好了。
4
![](doupload/caipu/12/11/13/20121113065410800.JPG)
倒入过筛后的低粉
5
![](doupload/caipu/12/11/13/20121113065410782.JPG)
上下翻拌均匀注意不要消泡
6
![](doupload/caipu/12/11/13/20121113065410863.JPG)
找一只碗放入30克色拉油,取少许蛋液翻拌均匀
7
![](doupload/caipu/12/11/13/20121113065410256.JPG)
翻拌好后再倒回原来的蛋液里面继续翻拌均匀
8
![](doupload/caipu/12/11/13/20121113065410288.JPG)
不粘的六连模具也要刷点植物油或者黄油
9
![](doupload/caipu/12/11/13/20121113065410984.JPG)
将蛋液倒进模具里面,倒满即可
10
![](doupload/caipu/12/11/13/20121113065411609.JPG)
放入预热好的烤箱进行烤制:145度上层20分钟(我是两层烤箱,温度仅供参考),至表面金黄即可,出炉后稍凉即可将蛋糕倒出来。