Almond Honey Chiffon Cake

Overview

How to cook Almond Honey Chiffon Cake at home

Tags

• baking
• great heat
• bailu
• cake flour
• corn oil
• egg yolk
• honey
• sliced almonds
• fine sugar
• lemon juice
• milk
• protein
• salt

Ingredients

Steps

1. 1 Slices of almonds are pre-roasted.

   

2. 2 Spread on the bottom of the baking pan and set aside. (I used Wunuo 18cm Qifeng hollow mold)

   

3. 3 Add 10 grams of fine sugar, honey and salt to the egg yolks.

   

4. 4 Mix well with a whisk and add corn oil and milk.

   

5. 5 Continue to mix well, then sift in the low flour, use a whisk to mix in irregular directions to form a uniform batter, and the egg yolk paste is ready.

   

6. 6 Use an electric egg beater to beat the egg whites into rough foam, add 60 grams of fine sugar in three batches, and beat quickly into a nine-part state with small curved hooks.

   

7. 7 Add about 1/3 of the egg whites into the egg yolk paste and mix gently with a spatula.

   

8. 8 Then add the mixed batter to the remaining egg whites.

   

9. 9 Use a spatula to gently scrape up the bottom and mix well.

   

10. 10 Scrape the batter into the mold, smooth the surface slightly and shake out any large air bubbles.

    

11. 11 Place in a preheated oven at 170 degrees for about 40 minutes.

    

12. 12 After taking it out, smash it twice, turn it upside down, let it cool, and then unmold it.

    

13. 13 Finished product pictures

    

14. 14 Finished product pictures

    

15. 15 Finished product pictures