1. Currently always craving, chocolate chiffon cake with chocolate frosting.

2. The chiffon cake in this article used separated eggs method. Different from traditional method, different emulsifier used in the egg yolks paste was to study the impact of cake.

3. Use: For rolling bread, biscuit, chiffon cake and SP cake.

4. Sandwiched with milk cream, chiffon cake is neither sweet nor greasy, and it tastes just like ice cream cake if being frozen in the refrigerator!

5. Using special whipped cream from Normandy, our milk chiffon cake tastes soft and fresh, and it only contains 30% calories of the traditional cakes.

6. Character:White powder. For all kinds of bakery products. Especially for making pastry, chiffon cake and bubble cake. Regarding the egg white, the dosage varies according to different recipe.