Honey Chiffon cake
Honey Chiffon cake

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, honey chiffon cake. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Honey Chiffon cake is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Honey Chiffon cake is something that I’ve loved my entire life.

In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda. Add oil and honey, beating at medium speed until well blended.

To get started with this recipe, we have to prepare a few components. You can have honey chiffon cake using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Honey Chiffon cake:
  1. Make ready 110 g flour
  2. Prepare 1/2 tsp baking powder
  3. Prepare 100 ml milk
  4. Get 5 egg whites
  5. Make ready 5 egg yolks
  6. Prepare 20 g Sugar (for egg yolk)
  7. Make ready 50 g Sugar (for egg white)
  8. Make ready 1 tbsp Honey
  9. Get 80 ml Vegetable oil
  10. Get 200 ml whipped cream
  11. Take 10 g sugar (for cream)
  12. Take silver balls (for decoration)
  13. Prepare mint leaf (for decoration)

Add the sifted ingredients to the egg/honey mix, alternating with the tea. Start and end with the flour mixture. Mix the egg white mixture into the batter, folding it in gently with a spatula, but making sure that it's well incorporated. Gradually add white sugar and beat with a mixer on high speed until stiff peaks form.

Steps to make Honey Chiffon cake:
  1. First, add sugar to the egg yolk, mix well. Then add in honey, milk and vegetable oil and mix well. Sieve in flour and gently mix well until homogenous. Set aside. Preheat the oven to 170C.
  2. In separated bowl, beat the egg white over low speed using a hand mixer for 1 min. Then add in one-third of the sugar and continue to beat the egg in high speed. Add the remaining sugar in the process. Beat the egg until peaks are fromed.
  3. Now, transfer one-third of the egg white to the egg yolk, mix well until combine. Then gently fold in the remaining egg white into the egg yolk mixture. Try not to break the foam of the egg white.
  4. When the mixture is ready, transfer the batter into an 18cm cake tray. Gently drop the tray to remove excess air bubbles. Bake the to cake in a preheated oven for 50 min or until cooked.
  5. When the cake is done, put the cake upside down on a cooling rack. Let it cool completely in the tray. Meanwhile, add sugar to the whipped cream and beat the cream until peaks form.
  6. Slice the cake into 2 layers, put the cream in the bottom layer and combine the layers together. Use cream to cover the whole cake and decorate it with silver balls and mint leaf.

Beat egg yolks and brown sugar until light and fluffy. This light chiffon cake makes a nice change from the more traditional heavier honey cakes. It has become one of my family's favourite cakes at Rosh Hashanah. If you make the cake ahead of time, leave it inverted in the tin until you are going to ice and eat it. When cake is ready, turn it upside down and leave to cool completely.

So that is going to wrap this up for this exceptional food honey chiffon cake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!