Six-inch honey chiffon cake

Six-inch honey chiffon cake

Overview

How to cook Six-inch honey chiffon cake at home

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Ingredients

Steps

  1. Ingredients: (1) 3 egg yolks (about 45 grams), 5 grams of white sugar, 30 grams of vegetable oil, 35 grams of milk, 10 grams of honey, 55 grams of cake flour (2) 3 egg whites (about 105 grams), 30 grams of white sugar, a few drops of white vinegar or a few drops of lemon juice

    Six-inch honey chiffon cake step 1

  2. Put 3 egg yolks, 5 grams of sugar, 10 grams of honey, and 30 grams of vegetable oil into a stainless steel basin and beat until the oil and water are combined, then add 35 grams of milk and stir evenly. Sift 55 grams of low flour and add it, mix evenly, do not stir too much to avoid gluten, but there must be no particles.

    Six-inch honey chiffon cake step 2

  3. Add a few drops of white vinegar or lemon juice to the egg whites, add the sugar in three batches, and beat until nine points apart.

    Six-inch honey chiffon cake step 3

  4. Add 1/3 of the meringue into the egg yolk batter and spread evenly

    Six-inch honey chiffon cake step 4

  5. Mix 1/3 of the egg whites and egg yolks into the batter, pour the remaining 2/3 of the meringue and mix evenly. Pour into a six-inch mold and shake twice to release air bubbles.

    Six-inch honey chiffon cake step 5

  6. Preheat the oven to 150 degrees for 10 minutes. Place the second to last layer in the oven and bake at 135 degrees for 40 minutes. (Because ovens are different, you have to adjust the temperature yourself)

    Six-inch honey chiffon cake step 6

  7. Once the cake is baked, take it out immediately. Give it a light shake, turn it upside down, and let it cool for an hour before removing it from the mold. It can be decorated or cut into layers and spread with jam to eat. It tastes great!

    Six-inch honey chiffon cake step 7