How to make honey chiffon cake (6 inches)

Do you salivate every time you see a food show on TV? But when I wanted to follow along, I found that the show had already ended. Don’t be discouraged. Today I will teach you the specific steps for making Honey Chiffon Cake (6 inches).

1. Prepare the ingredients. Beat the egg whites and egg yolks into two large bowls without water or oil. Add sugar to egg yolks and beat with a whisk until the color becomes lighter.

2.1 Sift in low-gluten flour and stir with a whisk until there is no dry powder. A normal batter will be very fine, neither dry nor watery.

3.2 Add honey, milk and corn oil and continue stirring until fully blended.

4.1 Scoop one-third of the egg whites into the egg yolk paste bowl and mix well. Mainly stir up and down, do not stir in circles.

5.2 Preheat the oven to 150 degrees. Add sugar to egg whites in three batches and beat until stiff. Lift the whisk head and put it in an upright pointed position.

6. Pour all into the egg white bowl and mix well. Pour into the mold and shake it a few times to remove large bubbles. Place in oven. Bake for about 30 minutes.

7. After baking, take out the cake and drop it vertically from a height of 15 cm to shake out the hot air. Invert onto a rack and unmold after cooling.

Honey Chiffon Cake (6 inches) is not difficult to understand, but it is not very easy to make it well. This requires our own attention and diligent practice.