Honey Cream Cake

Overview

A very simple chiffon cup cake, whipped with honey and light cream, that is, honey and cream.

Tags

• baking
• children
• cake
• afternoon tea
• cream cake
• cake flour
• clear water
• corn oil
• egg
• honey
• vanilla extract
• whipping cream
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Separate the egg yolk and egg white,

   

2. 2 Mixing water and oil;

   

3. 3 Add a drop of vanilla extract to the egg yolk, add the water-oil mixture, and beat evenly with single whipping;

   

4. 4 Sift in the flour and mix evenly;

   

5. 5 Beat the egg whites into rough foam, add fine sugar in three batches, add a few drops of lemon juice, and beat at low speed until wet peaks form;

   

6. 6 Take 1/3 of the meringue and mix it with the egg yolk liquid, and add the evenly mixed egg yolk liquid back into the meringue;

   

7. 7 Stir evenly and put the egg liquid into a piping bag;

   

8. 8 Place the paper cup into the six-part cake mold, and squeeze the egg batter into the paper cup;

   

9. 9 Preheat the oven between 150-160, put the cake in the oven, middle layer, for about 50 minutes;

   

10. 10 When the time comes, take it out and put it on the grill to cool;

    

11. 11 Add honey to the light cream and beat until eighty cents;

    

12. 12 Spread an appropriate amount of buttercream on the cooled cake, and decorate it.