| Honey Chiffon Cake Recipe |
Ingredients |
A
- 3 egg yolks
- 50g honey
- 1 lemon, grated
- 2 tsp lemon juice
- 1 tbsp water
- 45g corn oil
- 85g plain flour
- A pinch of salt
B
- 4 egg whites
- 50g caster sugar
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Preparation
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- In a large mixing bowl, beat the egg yolks, honey, grated lemon, lemon juice, water and corn oil evenly.
- Fold the sifted plain flour into the mixture from Step 1 and blend evenly. Set aside.
- Beat the egg whites until foamy. Then slowly add in caster sugar and continue to beat until light and fluffy.
- Add the egg white batter into the mixture from Step 2 and continue to mix evenly.
- Pour the chiffon cake batter into a chiffon cake mold. Flatten the cake batter.
- Bake the chiffon cake in preheated oven at temperature of 180°C for about 25 minutes.
- After finished baking, leave the cake in the oven for about 5 minutes after turning off the oven.
- Then remove the cake from oven and leave to cool. Proceed to serve.
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