Almond Chiffon Cake

Almond Chiffon Cake

Introduction:

"Because we made egg tarts, we left some protein behind. It's a bad place to put it, but it's a pity. It's better to use it to make a Qifeng cake. Because the protein is more, so the cake made is beautiful. It's puffy and sweet, but it's wet and not dry. With the almond slices, it's more delicious. "

Production steps:

Materials required:

a: Low powder: 60g

a: Milk: 50g

a: Edible oil: 20g

a: Sugar powder: 20g

a: Egg yolk: 3

a: Vanilla: a few drops

b: Protein: 6

b: White vinegar: a few drops

b: Sugar powder: 50g

b: Almond slices: 20g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet