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Gingerbread premix can not only be used to make gingerbread houses, but it is also very good to put part of it in cakes or breads. I like to toss in recipes. This time I used 50 grams of gingerbread premix, 30 grams of cake flour, and 4 large eggs to bake a full mold of chiffon cake. I baked it at 140 degrees for 60 minutes, and the surface did not crack. After unmolding, I decorated it with yogurt and chocolate sauce to look like a chinchilla, which raised the taste of the gingerbread cake to another level. It is delicious! If you don’t believe it, give it a try and I’m sure you’ll like this cake!
