How to make honeycomb chiffon cake

1.

Prepare all the materials

2.

Separate Egg yolks

Prepare two water-free and oil-free stainless steel basins, separate the egg yolks and egg whites and set aside

3.

Prepare egg yolk paste

Add corn oil and milk to the separated egg yolks, and stir evenly with a hand mixer

4.

Make batter

In the prepared egg yolk paste Add low-gluten flour and bamboo charcoal powder, stir evenly until there are no grains

5.

Whisk the egg whites

Drop 3 drops of lemon juice into the egg whites. , beat the egg whites with an electric whisk. Add the fine sugar to the egg whites in three batches and beat until the egg whites take on an inverted triangle shape when you lift the whisk.

6.

Pour in the egg whites

Pour the whipped egg whites into the batter, mix evenly with a spatula, pour the batter into an eight-inch cake mold, tap the mold gently to remove air bubbles

7.

Put it in the oven

Preheat the oven to 160 degrees for ten minutes. After preheating, place the mold in the oven and bake at 160 degrees for 20 minutes.

8.

The finished product is out of the oven

After baking , take out the briquette cake and unmold it after the cake has cooled.

9.

Use a thick milk tea straw to poke holes in the briquette cake.