Honey Walnut Chiffon Cake

Name: Honey Walnut Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 20g honey; 20g Corn oil; 33g Low-gluten flour; 20g Chopped walnuts; 2 pcs protein; 25g Caster sugar

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Junzhi has a small honey cake, which is repeatedly tossed when it is first baked. Although it is sweet and dead, its welcome is quite high. If you use honey to make cakes, you can't help but think of it. I just think about it, repeat it many times, and don't want to repeat it. That honey cake should be a sponge cake. Think about it as if you haven't made a honey chiffon cake, then let's have a honey chiffon.
The tutorial is available at a glance. The honey walnut chiffon cake looks very good. Honey chiffon with walnuts should be particularly fragrant. Keep the amount of honey and cut some sugar. The easy-to-follow Chiffon practice requires guessing about the temperature of the oven. It seems that I still can't grasp the condition of this oven. Every time I bake, it is a brand new attempt. Let the pointer of the thermometer swing between 150-160 degrees. When the time reaches 30 minutes, it seems to have reached the state of baking, and then continue to let the time go to 35 minutes before letting it out. Collapse is always more frustrating than burnt yellow, but it looks good, there is no collapse, and there is no too deep burnt color.
Full of walnut fragrance. . . . "

Ingredients

Honey Walnut Chiffon Cake

1. Ingredients: 2 egg yolks, 20 grams of honey, 20 grams of corn oil, 33 grams of low-gluten flour, 20 grams of chopped walnuts, 2 egg whites, 25 grams of fine sugar.

2. Pour the egg yolks and honey into a bowl and mix well.

3. Add corn oil and beat well.

4. Sift in the flour and mix in irregular directions to form a uniform batter.

5. Add chopped walnuts.

6. Mix well and set aside.

7. The egg whites are whipped into a thick bubble, and the sugar is added three times to beat.

8. In a wet foaming state with small hooks.

9. Take one third of the egg whites into the egg yolk paste and mix well.

10. Pour back into the remaining egg whites.

11. Fold from the bottom to form an even cake batter.

12. Pour into a 6-inch round mold with movable bottom, knock the surface flat, and shake out large bubbles.

13. Put it in the oven, on the middle level, heat up and down at 150 degrees, and bake for about 35 minutes.

14. Immediately after being released.

15. Turn over after cooling thoroughly.

16. Demoulding.

17. Cut into pieces.

Tips:
The walnuts are roasted in advance until they are crispy and taste better.
The amount of honey can be increased or decreased according to your own taste.
The baking time and firepower need to be adjusted according to the actual situation.