Honey Chiffon Cake

Name: Honey Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 20g Corn oil; 18g milk; 22g honey; 38g Low-gluten flour; 2 pcs protein; 15g Caster sugar

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It is said to be the prescription of Teacher Aoi. I don't know when it was harvested. It seems that I haven't done a simple honey chiffon. Just open a new bottle of honey, so I'll try it.
I used to make Junzhi's honey cakes so sweet, the chiffon of this honey must be much milder.
It is said that the addition of honey will slightly affect the swelling of the cake, but I don’t seem to feel that there is anything wrong with the cake’s hairiness. However, the addition of honey will make the taste of the cake more moist and dense, which is really quite felt.
It is soft and moist, and the sweetness is slightly greater than that of the old chiffon cakes. This can be adjusted by adding or subtracting honey. "

Ingredients

2 pcs Yolk
20g Corn Oil
18g Milk
22g Honey
38g Low-gluten Flour
2 pcs Protein
15g Caster Sugar

Honey Chiffon Cake

1. Ingredients: 2 egg yolks, 20g corn oil, 18g milk, 22g honey, 38g low-gluten flour, 2 egg whites, 15g caster sugar.

2. Separate the egg whites and egg yolks, pour the egg yolks with honey into a large bowl, and stir well.

3. Add corn oil and milk, and beat well.

4. Sift in the low-gluten flour and stir in irregular directions.

5. It becomes a uniform and delicate egg yolk paste.

6. Beat the egg whites into fish-eye bubbles, add sugar and beat in three times.

7. Dismissed into a state with a small hook.

8. Take one third of the egg whites into the egg yolk paste and stir evenly with a spatula.

9. Pour back into the egg whites.

10. Use a spatula to mix into a uniform cake batter.

11. Pour into a 6-inch live-bottom chiffon cake mold, shake the surface flat, and knock out large bubbles.

12. Put it in the preheated oven, heat up and down at 150 degrees, and bake for about 40 minutes.

13. Immediately after being released.

14. Turn it over after cooling down completely.

15. Demoulding.

16. Cut into pieces.

Tips:
1. The amount of honey can be increased or decreased according to your own taste and honey's sweetness.
2. When mixing egg whites and batter, stir from the bottom instead of stirring in a circular motion to avoid defoaming and affecting the formation of the cake.
3. The baking time and firepower need to be adjusted according to the actual situation.