- Cake flour 370 g 13.05 oz 24.67%
- Follow the procedure for the chiffon cake.
- Once the cake has cooled, freeze it for about 1 hour. It is easier to cut when it is firm.
- Once firm, flip it onto a cutting board and peel the rubber mat off. Using a paint roller, coat the base of the cake with a thin layer of white chocolate.
- Once it sets, turn