Almond honey cake

Overview

The honey cake, this time is made using the chiffon cake method instead of the original method of beating whole eggs. After making the cake batter, sprinkle some almond flakes on the surface, and the soft cake is ready~

Tags

• baking
• children
• old man
• afternoon tea
• children's day
• corn oil
• egg
• honey
• low gluten flour
• sliced almonds
• vanilla extract
• white sugar
• white vinegar
• water

Ingredients

Steps

1. 1 Beat the egg whites into a water-free and oil-free basin and add white vinegar.

   

2. 2 Add the sugar to the egg whites in three batches.

   

3. 3 Whip until dry peaks form.

   

4. 4 Place the egg yolks in a large bowl and add the vanilla extract and corn oil.

   

5. 5 A little honey and water (or milk).

   

6. 6 Stir evenly and sift in the flour.

   

7. 7 Continue to stir evenly.

   

8. 8 Take one-third of the egg white and put it into the egg yolk batter.

   

9. 9 Mix well.

   

10. 10 Pour the egg yolk paste into the remaining egg whites.

    

11. 11 Mix well.

    

12. 12 Pour the cake batter into the mold, about 80% full. I use a six-piece non-stick mold, and this amount is just right.

    

13. 13 Sprinkle slivered almonds on top.

    

14. 14 Preheat the oven to 170 degrees for 20 minutes.

    

15. 15 Take out the cake after baking.

    

16. 16 Invert and let cool.

    

17. 17 Unmold gently.

    

18. 18 The fluffy and soft cake is ready~