材料
A.全蛋250公克，细砂糖75公克，蜂蜜25公克，B.低筋面粉100公克，澄粉20公克，C.奶油30公克
做法
1.将钢盆中加水，开中火煮至50℃之水温（即手指试温有热的感觉）后转小火备用。
2.再取另一钢盆，放入材料A，置于作法1上，边用直型打蛋器搅拌至与人体同温，即可移开。
再用电动搅拌器高速打发，让蛋煳包入空气，搅打至蛋煳呈光滑细緻，用打蛋器拉起蛋煳会呈明显纹路，但马上消失的状态，再以低速搅拌30秒，使蛋煳更显细緻均匀。
3.将材料B过筛，加入作法2中，用刮刀快速由下往上掏起，使蛋煳与粉类互拌均匀。
4.取一钢盆将奶油融化，取适量作法3加入融化奶油中轻轻拌匀，再全部加入拌匀，即为蜂蜜鸡蛋糕面煳。
5.将圆形烤模放在炉上以小火预热后，再用毛刷涂抹上一层薄薄沙拉油，取适量蜂蜜鸡蛋糕面煳倒入烤模的凹槽内（约6分满），然后待面煳冒出孔洞，略呈固态。
Material
A. 250 grams of whole egg, 75 grams of fine sugar, 25 grams of honey, B. 100 grams of low-gluten flour, 20 grams of clarified flour, C. Cream 30g
Practice
1. Add water into the steel basin, and boil it to 50℃ water temperature on medium heat (that is, if you feel hot when testing the temperature with your fingers), and then turn it to low heat for standby.
2. Take another steel basin, put material A in it, put it on practice 1, stir it with straight egg beater until it is at the same temperature with human body, and then move it away.
Then use the electric mixer to send it at high speed, let the egg paste wrap in the air, beat it until the egg paste is smooth and fine, pull it with the egg beater and it will show obvious lines, but it will disappear immediately. Then stir at low speed for 30 seconds to make the egg paste more delicate and even.
3. Sieve material B and add it into Practice 2. Quickly pick it up from bottom to top with scraper to mix egg and powder evenly.
4. Take a steel basin to melt the cream, take a proper amount of practice 3 and add it into the melted cream and mix it gently, then add it all and mix it well, which is honey chicken cake noodles.
5. Place the round baking mold on the stove and preheat it on a low fire. Then apply a thin layer of salad oil with a brush. Take proper amount of honey chicken cake flour and pour it into the groove of the baking mold (about 6 minutes full). Then wait for the surface to bubble out of the hole, slightly solid.
6. Pour the paste into another groove (about 5 minutes full), the same paste is formed into the bottom, and then use the sharp cone to lift the method 5 as the cover, and quickly cover the top of the bottom. Continue to broil with low heat, bake for about 1 ∼ 2 minutes, then turn over and bake until the chicken cake is completely out of mold, and then use a sharp cone or bamboo stick from the joint can be lifted.
6.再倒面煳至另一个凹槽内（约5分满），等面煳呈形即为底部，再用尖锥挑起作法5当盖子，快速盖在底部上面，以小火继续烧烤，烤约1∼2分钟后再翻面烤至上色，至鸡蛋糕完全离模，再用尖锥或竹签从接缝处挑起即可。