[Rice flour baking - Moist mugwort sponge cake] It's easy to make with chiffon dough.

Hello~ ^^
For this video, I explained in as much detail as possible for a beginner baker who is making sponge cake for the first time. And it's an easy cake with a really low probability of failure because it's made with chiffon dough.
It's much safer than foaming eggs, mixing powder on top, and adding melted butter.
(There was a time when I visited a workshop to learn how to make cakes for the first time. I don't even know what meringue means, but 70%, 100%,... Oh, my
I explained it easily so that people who are new can understand it. It's really worth the challenge. Make sure to make it.
I will upload the whipped cream icing next week. ^^
Just make a sheet this time.
100g of egg white + 45g of sugar
27g of honey
70 g of yolk + 30g of sugar
Tough rice flour 80g
10g corn starch
9g of mugwort powder
Oil 22g
25g of milk
5g of rum
※ I used mugwort powder from Jeju Island or Injin
I recommend grape seed oil. (Canola, corn is also available.))
Please use starch as corn starch. The properties of each starch are different.
You can use no honey for honey.
Rum is added to enhance the flavor, so if you don't have it, you can skip it, and you can add a bacardi instead of a confectionery rum.
The mugwort scent! Make sure to make a moist sponge cake! ^^