Recipe: Honey Chiffon Cake

Home Cooking Recipe: Honey Chiffon Cake


Formula handling: Arai Satoshi "Beginners are also ok! Hurricane cakes of their own workmanship formula" P32 added honey, will affect the expansion and elasticity, the cake becomes more moist. Since honey is a natural ingredient, the concentration and taste are different. It is recommended to choose your favorite variety. 1 tsp = 5cc, 1 tbsp = 15cc, egg = L size (net weight 60g) 1 tsp weak finger no more than 1 tsp is the specific step to refer to the original hurricane cake /101769449/



  1. Preparation: 1. Refer to the basic practice of hurricane cake. (See the introduction link)

  2. Make the egg yolk paste: Pour the egg yolk into the steel basin, first add the rapeseed oil, then pour the warm milk and honey and mix well. After the low-gluten flour is sieved again, pour all at once and mix well with the egg beater.

  3. Then follow the next steps to prepare the baking.

  4. Baking time: 17cm hollow mold, 180 degrees fire, about 25 minutes. 20cm hollow mold, 180 degrees fire, about 30 minutes.

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