Honey Chiffon Cake

recipe

Ingredients (for 2-3 servings)

Egg white
3 servings
Honey
60g
egg yolk
3 servings
lemon juice
大さじ2
Granulated sugar
30g
cake flour
75g
Salad oil
30cc

How to make it

1 Put the egg yolks and 1/3 of the granulated sugar in a bowl and whisk until it becomes pale and fluffy. Add Salad oil, honey, and lemon juice in that order, mixing each time.

2 Add the sifted flour to ① and mix well again.

3 In another bowl, beat the egg whites with a hand mixer for about 1 minute, then add the remaining granulated sugar and beat until fluffy.
Make sure the bowl is firm enough that it won't fall out even if you turn it upside down.

4 Add 1/3 of the meringue from step 3 to bowl 2 and mix well with a whisk. Add the remaining meringue in two batches and mix lightly with a rubber spatula.

5 Pour the batter from step 4 into the chiffon mold from a high position. Bake in a preheated oven at 180℃ for 30 to 35 minutes.
Once cooked, turn upside down and let cool completely.

The products used in this recipe.

Acacia Honey - Made in Hungary (300g/poly)

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