# Fourth Baking Contest and is Love to Eat Festival# Parmesan Vanilla Chiffon Cake
by Food·Color
Favorite
Difficulty
Easy
Time
1h
Serving
2
Here is another Parmesan chiffon, which is said to be super Q-run. Later, I found out that the amount of egg whites was a lot, which was a bit like angel cake.
Vanilla and thyme are added to the cake. It is said that the fresh ones are the best, but only the dry ones are in the hands. The 30 milliliters of wine in the recipe is full of doubts. I can't guess what kind of wine it is. I wanted to use brandy, but I wondered if the degree was too high? Later, I found a small bottle of alcohol used to make cocktails. I don’t know what it is. The alcohol level is 38. This is probably not that intoxicating. So, almost spent a lot of time.
When adding water, I suddenly worried about whether there would be too much liquid, and only added about one-third of the water before hesitating.
The puzzled Parmesan Chiffon eventually rose, and the effect seemed to be pretty good. I was worried about other things, it seemed that it was a little earlier, and the originally raised dome became straight after cooling.
Contrary to the sweetness of the previous Parmesan chiffon, which is slightly salty, this Parmesan vanilla chiffon is salty and slightly sweet. It seems to be a bit Q. . . . "
Vanilla and thyme are added to the cake. It is said that the fresh ones are the best, but only the dry ones are in the hands. The 30 milliliters of wine in the recipe is full of doubts. I can't guess what kind of wine it is. I wanted to use brandy, but I wondered if the degree was too high? Later, I found a small bottle of alcohol used to make cocktails. I don’t know what it is. The alcohol level is 38. This is probably not that intoxicating. So, almost spent a lot of time.
When adding water, I suddenly worried about whether there would be too much liquid, and only added about one-third of the water before hesitating.
The puzzled Parmesan Chiffon eventually rose, and the effect seemed to be pretty good. I was worried about other things, it seemed that it was a little earlier, and the originally raised dome became straight after cooling.
Contrary to the sweetness of the previous Parmesan chiffon, which is slightly salty, this Parmesan vanilla chiffon is salty and slightly sweet. It seems to be a bit Q. . . . "
