How to Make Appetizing Honey Chiffon cake

Honey Chiffon cake. 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.

In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda. Add the sifted ingredients to the egg/honey mix, alternating with the tea. You can cook Honey Chiffon cake using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Honey Chiffon cake

1. Prepare 110 g of flour.
2. You need 1/2 tsp of baking powder.
3. It's 100 ml of milk.
4. It's 5 of egg whites.
5. You need 5 of egg yolks.
6. Prepare 20 g of Sugar (for egg yolk).
7. It's 50 g of Sugar (for egg white).
8. Prepare 1 tbsp of Honey.
9. You need 80 ml of Vegetable oil.
10. Prepare 200 ml of whipped cream.
11. Prepare 10 g of sugar (for cream).
12. It's of silver balls (for decoration).
13. You need of mint leaf (for decoration).

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. Remove the cake from the oven and immediately turn upside down on the angel food cake pan feet. Allow the cake to cool to room temperature.

Honey Chiffon cake instructions

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..

Gradually add white sugar and beat with a mixer on high speed until stiff peaks form. 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. Since I was little, I've always had honey cake.