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Honey Chiffon Cake
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A picture of Honey Chiffon Cake.

Honey Chiffon Cake

cookpad.japan
cookpad.japan @cookpad_jp

I rearranged a fluffy chiffon cake recipe that my friend taught me.

Whip the mixture really well until the meringue doesn't fall out even if you tilt the bowl during Step 1.
Don't mix too much during Step 4 and 5. Just fold it in.
You can change the amount of water to 70 ml and add 10 ml of lemon juice if you like. Recipe by uuurarannn

I rearranged a fluffy chiffon cake recipe that my friend taught me.

Whip the mixture really well until the meringue doesn't fall out even if you tilt the bowl during Step 1.
Don't mix too much during Step 4 and 5. Just fold it in.
You can change the amount of water to 70 ml and add 10 ml of lemon juice if you like. Recipe by uuurarannn

Read more

Honey Chiffon Cake

cookpad.japan
cookpad.japan @cookpad_jp

I rearranged a fluffy chiffon cake recipe that my friend taught me.

Whip the mixture really well until the meringue doesn't fall out even if you tilt the bowl during Step 1.
Don't mix too much during Step 4 and 5. Just fold it in.
You can change the amount of water to 70 ml and add 10 ml of lemon juice if you like. Recipe by uuurarannn

I rearranged a fluffy chiffon cake recipe that my friend taught me.

Whip the mixture really well until the meringue doesn't fall out even if you tilt the bowl during Step 1.
Don't mix too much during Step 4 and 5. Just fold it in.
You can change the amount of water to 70 ml and add 10 ml of lemon juice if you like. Recipe by uuurarannn

Read more
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Ingredients

6 servings
  • 5Egg yolks
  • 50 gramsHoney
  • 1 pinchSalt (optional)
  • 70 mlVegetable oil
  • 80 mlWater
  • 120 gramsCake flour
  • 1 tspBaking powder
  • 5Egg whites
  • 50 gramsSugar
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Steps

  1. 1

    Add the egg whites into a dry bowl, and whip with a hand mixer until stiff peaks form. Midway through, add the sugar in 3 batches. Make sure the peaks are stiff!

    A picture of step 1 of Honey Chiffon Cake.
  2. 2

    Add the egg yolks, honey, and salt into a separate bowl, and mix with a hand mixer. You don't need to wash the mixer.

    A picture of step 2 of Honey Chiffon Cake.
  3. 3

    Add the vegetable oil and water into the Step 2 mixture, and mix some more.

    A picture of step 3 of Honey Chiffon Cake.
  4. 4

    Sift the cake flour and baking powder into the Step 3 mixture. Switch to a spatula, and fold them in.

    A picture of step 4 of Honey Chiffon Cake.
  5. 5

    Add the Step 1 meringue in 3 batches, and fold it in every time without breaking the foam.

    A picture of step 5 of Honey Chiffon Cake.
  6. 6

    When it looks like this, it's good! Be careful not to mix too much.

    A picture of step 6 of Honey Chiffon Cake.
  7. 7

    Pour into the mold and tap it lightly on the counter to remove air bubbles.

    A picture of step 7 of Honey Chiffon Cake.
  8. 8

    Bake in the preheated oven at 170℃ for about 40 minutes. If you cover with aluminum foil for the last 10 minutes, it won't burn.

  9. 9

    When it's baked, place upside down on a glass to cool.

    A picture of step 9 of Honey Chiffon Cake.
  10. 10

    When cooled, remove from the pan. If you are not planning to eat it right away, cover with plastic wrap, and put it in the fridge so that it won't get dry.

    A picture of step 10 of Honey Chiffon Cake.
  11. 11

    I baked it in a paper mold to give away as a gift.

    A picture of step 11 of Honey Chiffon Cake.
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cookpad.japan
cookpad.japan @cookpad_jp
on November 28, 2013 06:57

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

Download Cookpad app to plan your meals and store your cooking ideas in one safe place! https://cookpad.wasmer.app/us/download

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Keywords

Cake Egg White Honey Vege Egg

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