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🧁 Shiffon Cake Ingredients (10x10 inch Print)

Egg yolk part:

• Egg yolk - 4 eggs

• Melted unsalted butter - 40 grams

• Fresh Milk - 40 ml

• Cake flour - 60 grams

• Vanilla Scent - 1 Shh.

• Salt - 1 / 4 h.

Egg white part:

• Egg whites - 4 eggs

• Sugar - 60 grams

• Cream of Tartar - 1 / 4 Shh. (or use lemon juice)

🧄 Sauce Ingredients & Sprinkles

• mayonnaise - 100 grams

• Condensed Milk - 20 grams

• Chicken Yong - 150-200 grams

• Alley Korean Sheet Seaweed - 1 large sheet (or sprinkled successfully)

🔥 How to make cake

1.Mix egg yolk + milk + melted butter + vanilla scent. Stir well.

2. Sifting the cake dough into it. Seduce it.

3. Whisk the egg whites until fluffy, add the cream of tartar and then add sugar, whisk until the peaks are soft.

4. Seduce the egg white and the egg yolk part gently. Pour in a tray of tallow paper.

5. Bake Fire 170 ° C Upper Lower Fire 25-30 Minutes

🍥 Cake.

1.Wait for a cold cake, cut into square pieces, fit words

2. Mix mayonnaise + condensed milk. Apply thinly around the cake.

3. Sprinkle the chicken yong with algae all over the piece, both top and side.

4. Insert 4 pcs square box per box. Look neat. Luxury looks good.

❄️ Special tip:

• Use unmelted butter to cool before adding egg yolk.

• If baking the second round, should rest the print to cool first.

• Keep the refrigerator for 2-3 days. The cake is soft and the sauce is good.

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