Chiffon honey cake. Chiffon honey cake

Why was the cake called that and why is it chiffon? Remember the fabric itself - it is something airy, translucent, but at the same time quite durable. Maybe for these reasons, they called the cake, the recipe of which every housewife has - chiffon. There are a huge number of honey cakes, or rather recipes. What accounts for such diversity? Everything is very simple, every housewife, at least once in her life, baked a magnificent honey cake. I took a recipe somewhere, used my grandmother's and so on and so forth. If the cake immediately turned out to be tasty and airy, then this recipe was used in the future, and if something was not to your liking, then the woman made her change, and by trial and error, a delicious honey cake was still obtained.

This is how at one moment an airy and light cake turned out, which was later called chiffon, for its structure, lightness and airiness.

Vegetable oil cake

Perhaps such lightness depends on a simple oil change, or rather, we change heavy butter for a lighter vegetable oil. This results in airiness and softness. Let's see the recipe for honey cake, which is listed in my notebook as chiffon. I've baked it a few times, but most of my family, and it's all male, prefer heavier and more satisfying honey cakes. This one, as they say, flies away faster, but you still want to eat it.

I baked it with different creams, but I prefer sour cream or protein, as they also turn out to be airy and soak the cakes well.

What is required from the products:

Flour - 3 cups;
Honey - 2 tbsp. spoons;
Sugar - 160 gr.;
Soda - 2 teaspoons;
Chicken eggs - 2 pcs.;
Sunflower oil, refined - 50 ml.

For cream:

Sour cream 20% - 0.5 liters;
Sugar - 2/3 cup.

If you bake honey cakes, you have noticed that only the amount of soda has changed (instead of one spoon it became two), and replaced 50 gr. butter for 50 ml. vegetable. That's it, no more changes, but when you bake it, you will immediately feel the difference.

Of course, the difference is noticeable even at the stage of preparing the dough, since it is much softer and easier to roll out than the classic honey cake in butter.

And it all starts just like in a standard multi-layered honey cake, with a water bath.

That is, put a large pot of water on the fire and let the water boil. In the bowl that fits our bath well, mix eggs, sugar, butter, honey and soda. Mix this mixture well. I, however, first beat the eggs with sugar, and only then add other ingredients.

Now reduce the heat under a pot of boiling water and put the pre-prepared mixture in a water bath. Whisking constantly, let the mixture heat up. By the way, it will double due to the reaction of soda and honey.

When you see that the mass is no longer increasing, add two cups of sifted flour and cook for a couple more minutes.

Then sift another glass of flour onto a large dish and transfer the dough from the cup to a small pile of white powder. Further kneading will be done by hand. This is very pleasant, as the dough is tender, and vegetable oil and honey work well on the skin of the palms.

After preparing this test, you can even not smear your hands with cream, they will already nourish the necessary fat content and moisture.

After the dough has absorbed all the flour from the dish, divide it into 6 equal parts. Usually I roll these parts into a bun, because then when rolling out with a rolling pin, a more even circle is obtained.

We roll out the first cake and put it on baking paper in the oven for 5 minutes. The oven must be preheated to 200 degrees. While the first layer is baking, roll out the second and so on. The readiness of each cake can be seen not only by time, but also by color, as a pleasant golden hue pleases the eye.

After removing each cake from the oven, immediately remove it from the parchment and cut it according to the desired pattern. We add the trimmings - they will be needed to sprinkle the finished cake.

When all the layers are ready, we begin to make sour cream.

I almost always weigh out sour cream if I'm going to bake a cake, as the denser one whips better and is much tastier than the usual liquid one from the store.

We beat the weighed sour cream, when it becomes dense enough, we begin to add sugar in a thin stream. Beat for another five minutes and leave until the finished cake is assembled.

Now let's deal with the rest of the cakes.

You can ceiling them in a small bowl with an ordinary potato crusher, or you can chop them in a blender - as you like. By the time the cake is assembled, I usually have already tidied up the kitchen and I don’t really want to wash something else bulky, so I use a pusher.

We coat the cakes with sour cream, using 1/7 part for each layer. Then, putting the top layer with the remaining cream, we coat the entire cake, not forgetting the sides. Sprinkle with finished crumbs on all sides and put in the refrigerator for 3-4 hours.

Here is such a simple honey cake recipe that disappears in the stomachs of the male part of the family much faster than the time that I spent preparing it.

This cake can be prepared with coffee custard, it also turns out very tasty.

The cream recipe is as simple as the honey cake itself.

You will need:

Butter - 1 pack;
Ground coffee - 6 tbsp. spoons;
Flour - 1 tbsp. spoon;
Chicken eggs - 4 pcs.;
Starch - 1 tbsp. spoon;
Sugar - 150 gr.;
Milk - 0.5 liters.

There will be more cream than necessary, but I use the leftovers at the end of the cake assembly, as a dessert for children. Spread the rest of the cream in glasses, and sprinkle with grated chocolate and the remains of crumbs from the cakes. The treat disappears faster than I can walk to the kitchen from my boys room.

How to make coffee custard.

350 ml. bring milk to a boil, add coffee, mix, close the lid and turn off the burner. If you have an electric stove, then move the mixture to the next burner or remove it from the stove altogether.

We separate the yolks from the proteins, only the yolks are needed. Beat the yolks with sugar. Now you need to strain the milk-coffee mixture through a strainer. I strain it right over the beaten yolks. Then I mix everything well.

Pour flour and starch into the rest of the milk and rub well. Then add to the coffee mass that was prepared earlier. We put on a slow fire and, stirring, wait for it to boil and thicken.

If you are afraid that the cream will burn, then put it in a water bath. The process will go slower, but you won’t have to tear off the cream from the bottom and walls of the saucepan.

After the cream is cooked, put it to cool, and at this time beat the butter, achieving greater splendor. Then we transfer the chilled cream in small portions to the oil and continue to beat.

When both substances are combined, the cream is ready. You can spread the cake, and prepare a dessert.

The cake takes 40 minutes to prepare. The cakes are soft and tender, perfectly soaked. You can use any cream, but, in my opinion, sour cream is best for honey cake. P.S. 8 wide cakes come out of the indicated amount of ingredients, the cake turns out to be very large. Attention! Only if you bake for 4-5 people, half the ingredients will be enough.

Ingredients.

Dough:
Flour - 3 stack.
Egg - 4 pcs.
Butter - 300 g.

Sugar - 1 stack.
Soda - 2 tsp
Honey - 4 tbsp. l.

Cream:
Sour cream - 500 g.
Sugar - 0.5 stack.
Vanillin - 0.5 pack

On low heat, we bring butter, honey and sugar to a boil. As soon as the mixture boils, add soda, mix and turn off the heat. Lush foamy mass turned out.

After the mixture has cooled down a bit, we introduce one egg at a time, then flour. Knead a thick sticky dough.

We spread the dough in a thin layer on a greased baking sheet (I have a square shape of 20 by 20 cm.

Bake for 5 minutes in preheated to 180 degrees. Oven. The skins are very tender.

Cooking cream. To do this, mix sour cream with a spoon with sugar and vanilla. In no case do not beat the sour cream with a mixer - it (the cream) will become liquid, like water.
Lubricate the cakes with cream.

Grind one cake with your hands into large crumbs, which we sprinkle on the top and sides of the cake. Let the cake soak for several hours in the refrigerator.

Dough Ingredients:
Flour - 3 cups
Butter - 300 gr
Sugar - 1 cup
Egg - 4 pcs
Honey - 4 tablespoons
Soda - 2 tsp

Cream Ingredients:
Sour cream - 500 gr
Sugar - 0.5 cups
Vanillin - 0.5 pack

Recipe for the Chiffon honey cake:
First, bring butter, honey and sugar to a boil over low heat. As soon as the mixture boils, add soda, mix and turn off the heat. A fluffy foamy mass was obtained. After the mixture has cooled down a bit, we introduce one egg at a time, then flour. Knead a thick sticky dough. Spread the dough in a thin layer on a greased baking sheet (form 20 by 20 cm). Bake for about 5 minutes in an oven preheated to 180 degrees. The skins are very tender.

Now we are preparing the cream. To do this, mix sour cream with a spoon with sugar and vanilla. In no case do not beat the sour cream with a mixer, otherwise the cream will become liquid, like water. Lubricate the cakes with cream. Grind one cake with your hands into large crumbs, which we sprinkle on the top and sides of the cake. Let the cake soak for several hours in the refrigerator.

Bon appetit!

Chiffon Honey Cake, how delicious. Cake "Honey cake chiffon"

Whisk the eggs with the sugar until foamy.

Add honey, soda and oil to the egg mass. Stir the ingredients. Put them in a water bath for 5 minutes, stirring constantly.

To this mass, add a glass of flour. Mix well.

Put the future dough back into the water bath for 5 minutes. Stir constantly.

Then add the rest of the flour. Knead soft dough.

Roll out the dough into 8-10 equal round layers.

Bake the cakes at 200 degrees in the oven for 10-15 minutes. Grind the excess dough into crumbs.

For cream, beat sour cream with sugar.

Put the cakes on top of each other, lubricating them with sour cream.

Sprinkle the finished honey cake with crumbs and grated chocolate. Leave it in the refrigerator before serving. Happy tea!

This is how at one moment an airy and light cake turned out, which was later called chiffon, for its structure, lightness and airiness.

Vegetable oil cake

I baked it with different creams, but I prefer sour cream or protein, as they also turn out to be airy and soak the cakes well.

What is required from the products:

Flour - 3 cups;
Honey - 2 tbsp. spoons;
Sugar - 160 gr.;
Soda - 2 teaspoons;
Chicken eggs - 2 pcs.;
Sunflower oil, refined - 50 ml.

For cream:

Sour cream 20% - 0.5 liters;
Sugar - 2/3 cup.

Of course, the difference is noticeable even at the stage of preparing the dough, since it is much softer and easier to roll out than the classic honey cake in butter.

And it all starts just like in a standard multi-layered honey cake, with a water bath.

When you see that the mass is no longer increasing, add two cups of sifted flour and cook for a couple more minutes.

It is important to know!

Russia has launched a new federal program for all women suffering from obesity and overweight "I am for a healthy body!" During the program, every Russian woman will be able to try the unique highly effective fat-burning complex "Bee Slim" and receive 1 jar absolutely free of charge. The complex will help to get rid of excess weight in 14 days at home!

After preparing this test, you can even not smear your hands with cream, they will already nourish the necessary fat content and moisture.

After removing each cake from the oven, immediately remove it from the parchment and cut it according to the desired pattern. We add the trimmings - they will be needed to sprinkle the finished cake.

When all the layers are ready, we begin to make sour cream.

I almost always weigh out sour cream if I'm going to bake a cake, as the denser one whips better and is much tastier than the usual liquid one from the store.

We beat the weighed sour cream, when it becomes dense enough, we begin to add sugar in a thin stream. Beat for another five minutes and leave until the finished cake is assembled.

Now let's deal with the rest of the cakes.

Here is such a simple honey cake recipe that disappears in the stomachs of the male part of the family much faster than the time that I spent preparing it.

This cake can be prepared with coffee custard, it also turns out very tasty.

The cream recipe is as simple as the honey cake itself.

You will need:

How to make coffee custard.

350 ml. bring milk to a boil, add coffee, mix, close the lid and turn off the burner. If you have an electric stove, then move the mixture to the next burner or remove it from the stove altogether.

Pour flour and starch into the rest of the milk and rub well. Then add to the coffee mass that was prepared earlier. We put on a slow fire and, stirring, wait for it to boil and thicken.

If you are afraid that the cream will burn, then put it in a water bath. The process will go slower, but you won’t have to tear off the cream from the bottom and walls of the saucepan.

After the cream is cooked, put it to cool, and at this time beat the butter, achieving greater splendor. Then we transfer the chilled cream in small portions to the oil and continue to beat.

When both substances are combined, the cream is ready. You can spread the cake, and prepare a dessert.

Cake Medovik classic. Honey cake"

Let's prepare the ingredients.

We take a small bowl, beat eggs with soda in it.

We take a deep saucepan, put honey and 1 cup of sugar there. We put on a slow fire.

On low heat, stirring, bring the mixture to a boil. The sugar will completely dissolve in the honey by then.

When the mixture begins to boil slowly, we introduce the mixture of eggs and soda prepared at the very beginning into the pan. While stirring quickly with a spoon, continue to heat the mixture. When the mixture increases in volume and becomes like foam, remove the mixture from heat.

In the resulting mass, we introduce flour in small portions. Knead the dough with a spoon (it is inconvenient to knead the dough for this cake with your hands).

You should have a dense, sticky dough.

The resulting dough is divided into 10 equal parts, each of which is thinly rolled out. This should be done on a floured work surface.

From the rolled out layers of dough, you need to cut round cakes. As a contour, you can use a plate of a suitable diameter. Do not throw away the dough scraps - we will still need them. In general, you need to roll out this dough quickly - it hardens very quickly and loses elasticity.

We put the round cakes together with the trimmings in the oven, preheated to 200 degrees.

Bake for exactly 5 minutes, then remove from the oven.

We set aside the cakes for now, and grind the trimmings with our hands into large crumbs.

Now you need to prepare the cream. Mix sour cream with a glass of sugar.

Beat a little with a mixer until fluffy.

We form a cake. We put the first cake on a large flat plate (preferably the most even one, because it serves as the basis of the whole structure) and generously grease it with cream.

In a simple way, we form a cake by laying the cakes on top of each other and smearing them with cream.

We take half of the crumbs that we got from the scraps of cakes, add a tablespoon of cream to them. We mix.

The resulting wet crumb should be well covered with cake from all sides, giving it a neat shape, smoothing out bumps, etc.

The rest of the crumbs need to be crushed even less. Sprinkle the resulting small crumbs over the entire surface of the cake.

We send the cake to the refrigerator for at least 5-6 hours, after which the "Honey cake" will be ready for use. Bon appetit! ;)

Video Honey cake Chiffon

Cake Ingredients:
3 cups flour
3 eggs
1 cup of sugar
2-3 tbsp honey (liquid)
1 tsp soda

Cream Ingredients:
0.5 l sour cream
1 cup of sugar

Recipe for honey cake without oil:
First, let's start cooking the cakes. To do this, mix eggs, sugar and honey in an enamel bowl. Then put the mixture in a bowl on a small fire and, stirring constantly, bring the sugar to dissolve (the mixture should be liquid and drain from a spoon in a trickle). Do not thicken. Add soda and mix vigorously. Add flour to make the dough stick to your hands. The main thing is not to overdo it with flour, otherwise it will be difficult to roll out the cakes.

Divide the dough into pieces and roll out 5-10 cakes. This time I rolled out 8 cakes. It is most convenient to roll them out on the back of a baking sheet sprinkled with flour (it is also advisable to sprinkle the rolling pin with flour - the dough is still sticky). Prick with a fork. Bake the cakes in the oven at a temperature of 220 degrees for 3-5 minutes until a reddish color. Put the finished cakes on a flat surface and cut into the shape of the future cake. In no case do not stack the cakes on top of each other without cream - they will stick together. Place the cuttings in the cooling oven.

Now let's start making the cream. To do this, beat sour cream and sugar with a mixer. Then we'll start assembling the cake. Shake the cooled cakes from excess flour. Assemble the cake, brushing cream between the layers. Coat the top and sides with cream and sprinkle with crushed scraps and grate a couple of pieces of chocolate on top. Put in the refrigerator for impregnation - in 12 hours the cake is soaked and becomes soft.

Bon appetit!

Step by step recipe with photo

Cake "Honey cake" is one of the most popular recipes. Each housewife among the many options for cooking "Honey cake" has her own proven and favorite recipe.

I offer a recipe for honey cake without eggs.

Put the butter in a saucepan, put it in a water bath and melt it. Add sugar and honey, stir.

We spread the sour cream and pour out 150 g of flour from the total amount, mix well.

Now add soda (do not forget to extinguish), remove the pan from the bath and let the mixture cool to a warm state.

Pour in the rest of the flour. The dough will be soft and plastic.

Divide the dough into five equal portions, cover with plastic wrap and refrigerate for 15-20 minutes.

While the dough is in the refrigerator, prepare baking paper, a lid or a plate with a diameter of 20 cm, a knife and a rolling pin. And let's start preparing sour cream for "Honey cake" without eggs. To do this, pour sugar into thick sour cream and stir occasionally until the sugar is completely dissolved. I put the finished cream in the refrigerator.

We take the dough out of the refrigerator. We roll each piece between 2 layers of parchment, attach a lid or a dish and cut it out with a knife.

We transfer the parchment with the blank and trimmings to a baking sheet and bake in an oven preheated to 180 degrees for about 5-6 minutes. Remove the baked cakes directly from the parchment from the baking sheet and transfer to the table to cool. After cooling, remove the parchment.

Grind the trimmings from the cakes in a blender into crumbs.

Sprinkle the dish on which we will collect the cake with powdered sugar or grease with a small amount of cream and lay out the first cake. Lubricate generously with cream, thus collecting the entire cake.

Do not forget to grease the sides and top of the cake with cream. Sprinkle the sides and top with crumbs, brush off the excess crumbs with a brush and put them in the refrigerator for several hours, and preferably overnight.

I additionally decorated the cake with sour cream. Cake "Honey cake" without eggs is ready. Bon appetit!

March 8 is coming soon, and I won’t show all the cakes by February 23 to the end. Today I am correcting myself and showing the last new cake for me. More precisely, not quite new, but I have never cooked a honey cake like that. It turned out a surprisingly tender honey cake on thin cakes, soaked through with sour cream with boiled condensed milk. Although the preparation of this cake for me was a whole adventure :-).

Cooking time: about 1.5 hours.

So, it was on the night of February 22 ... I put my daughter to bed at 10 pm and went to the kitchen and did not suspect that such an adventure awaited me). Nothing foretold surprises, everything went like clockwork until the moment when I baked the third cake. "It's a bit thin," my inner critic muttered. Thin so thin. What does it cost us? "Second batch!" I summed up heroically. But there was no sour cream on the cakes. Nothing but leftover yogurt! The second batch was kneaded faster than the first, and now the sixth cake is already baked. It's about cream. There was half a can of boiled condensed milk in the refrigerator, and in the afternoon I bought another one. So, whipping sour cream with boiled condensed milk ... I open the jar I bought in the afternoon and do not find boiled condensed milk in it: - (... "How so?" - I wonder, - "after all, I bought boiled" ... And only then I read on a can of "condensed cream" (but out of habit I grabbed a brown can).

Then the cake collection began. Six cakes also seemed to me not enough and I "collected" one more cake from scraps. Ta-da-dam! And there is not enough cream for the top cake! Damn it ... So I still have half a jar of cream left! That's where they came in handy. Exhaling, she sent this "creation" to the refrigerator.

The main thing is that it turned out delicious in the end). Here is an edited recipe for 6 thin cakes :) (approximately 25 by 30 cm in size).

We will need:

for the test:

200 gr. sour cream

250 gr. softened butter

6 tbsp honey (melt if sugared)

100 gr. Sahara

1 tsp soda

about 350 gr. flour

for cream:

500 gr. sour cream

1 can of boiled condensed milk

50 gr. walnuts

baking paper (required!)

1. Grind eggs with sugar.

2. Add oil and honey. Mix well.

8. We cover the new baking paper, spread the dough, bake, etc. In the meantime, the previous cakes are cooling down.

9. And then we use culinary scissors and shape the cakes. I just made a rectangular one, but you can cut out a heart, a flower and everything that your artistic skills allow ;-).

10. We spread the cake on a board or tray on which there will be a cake. Remove baking paper. This is very easy to do. And we leave the paper as a "pattern" for other cakes :-).

11. Cream: beat sour cream with boiled condensed milk until smooth (a couple of minutes with a mixer).

Happy tea!

The most common and favorite dessert for many is honey cake. There is a huge variety of all kinds of recipes, and each housewife has her own special one, which is deservedly considered a signature in her collection.
The attention of the sweet tooth is presented "Chiffon honey cake". The highlight of the recipe for this dish is that instead of butter, vegetable oil is added to the dough. For cream, you can take a standard set of ingredients, which consists of sour cream and sugar. The cake will literally melt in your mouth if you let the dough brew.

For its preparation, the following products are needed:

- 5 pieces of chicken eggs;
- 2 cups of sugar, 1 of them is necessary for making cream, the second dough;
- 5 tablespoons of honey;
-5 tablespoons of vegetable oil;
- 1 teaspoon of soda;
- 2 cups of sour cream;
- 3-4 cups of flour;
- 30 grams of dark chocolate.
If we consider the step-by-step instructions for preparing the dish, then it is standard. Eggs and sugar are laid out in a bowl, which are beaten with a mixer until a stable foam appears. In the resulting mixture, add honey, soda and vegetable oil. The ingredients are placed on a steam bath and constantly, thoroughly mixed. After the mass has warmed up, flour is added to it, while the bowl also remains in the steam bath. Flour is added to the mass several more times. It is important not to overdo it with its addition, as the finished cakes will be harsh. The finished dough should be soft and fluffy. You can even knead it to such a consistency that it has a semi-liquid state. If the honey mass in this state is taken out into the cold, then it will definitely harden and you can work with it like with plasticine.
The dough is taken out of the refrigerator, divided into several equal parts and rolled into thin cakes 5-10 mm thick. Cakes are baked at a temperature of 200 degrees from 10 to 15 minutes.
It does not take much time to prepare the cream, since it is enough to pour sour cream into a bowl and add sugar to it. All this mass is whipped and spread on cooled cakes. The topmost cake can be smeared with sour cream and sprinkled with crumbs, which can be made from pieces that were obtained when cutting the shortcakes.
The result will be noted after the finished cakes are baked and soaked in cream. The cake will really melt in your mouth.
Chiffon honey cake can be served on the table

I have tried many recipes for honey cakes, but this one is perfect for me both in taste and cooking time. The cake takes 40 minutes to prepare.

The cakes are soft and tender, perfectly soaked. You can use any cream, but, in my opinion, sour cream is best for honey cake. P.S. From the indicated amount of ingredients, 8 wide cakes come out, the cake turns out to be very large. If you are baking for 4-5 people, half of the ingredients will be enough.

Ingredients:

Dough:
Flour - 3 stack.
Egg - 4 pcs
Butter - 300 g
Sugar - 1 stack.
Soda - 2 tsp
Honey - 4 tablespoons

Cream:
Sour cream - 500 g
Sugar - 0.5 stack.
Vanillin - 0.5 pack.

Cooking:

1. Bring butter, honey and sugar to a boil over low heat. As soon as the mixture boils, add soda, mix and turn off the heat. A fluffy foamy mass was obtained.
2. After the mixture has cooled down a bit, add one egg at a time, then flour. Knead a thick sticky dough.
3. Spread the dough with a thin layer on a greased baking sheet (I have a square shape 20 by 20 cm).
4. Bake for 5 minutes in an oven preheated to 180 degrees. The skins are very tender.
5. Cooking cream. To do this, mix sour cream with a spoon (!) With sugar and vanilla. In no case do not beat the sour cream with a mixer - it (the cream) will become liquid, like water.
6. Lubricate the cakes with cream.
7. Grind one cake with our hands into large crumbs, which we sprinkle on the top and sides of the cake.
8. Let the cake soak for several hours in the refrigerator.

Honey cake differs from other types of cakes in that it is very light and airy. And each housewife prepares this dessert in her own way. Honey "Chiffon" has good taste qualities. It is easy to prepare and very tasty.

Ingredients:

How to cook honey cake "Chiffon"?

We drive a chicken egg into a deep bowl and add honey, sugar, vegetable oil and soda to it. Then heat the mixture in a water bath until it doubles in size.

In the meantime, it is necessary to sift the wheat flour through a fine sieve, and then add 2/3 of the part to the dough. Cook for 2 more minutes.

Remove the dough and knead it with the remaining flour until smooth.

Now divide the dough into 6 equal parts. We roll them out accordingly to the shape, pierce with a fork and bake for 5 minutes in the oven at a temperature of 200 degrees.

To make a cream, it is enough to beat all the other ingredients in a deep bowl with a mixer.

Cut out beautiful identical circles from the cakes, crush the trimmings into crumbs. In turn, smear the cakes with cream, cover the edges and sprinkle with crumbs.

Chiffon honey cake. Chiffon honey cake

Vegetable oil cake

What is required from the products:

For cream:

And it all starts just like in a standard multi-layered honey cake, with a water bath.

When all the layers are ready, we begin to make sour cream.

Now let's deal with the rest of the cakes.

The cream recipe is as simple as the honey cake itself.

You will need:

How to make coffee custard.

Chiffon Honey Cake, how delicious. Cake "Honey cake chiffon"

Vegetable oil cake

What is required from the products:

For cream:

And it all starts just like in a standard multi-layered honey cake, with a water bath.

When all the layers are ready, we begin to make sour cream.

Now let's deal with the rest of the cakes.

The cream recipe is as simple as the honey cake itself.

You will need:

How to make coffee custard.

Cake Medovik classic. Honey cake"

Video Honey cake Chiffon

Step by step recipe with photo

For its preparation, the following products are needed:

Ingredients:

How to cook honey cake "Chiffon"?

You might be interested:

Categories

Latest Articles

Advertising