Vanilla Mini Chiffon Cake

Name: Vanilla Mini Chiffon Cake
Yield: 4 servings
Cuisine: American
Ingredients: 2 large Egg yolks; 3 large Egg whites; 50 grams Granulated sugar; 25 grams Milk; 20 grams Vegetable oil; 50 grams Cake flour; 4 cm Vanilla beans

cookpad.japan @cookpad_jp

This small chiffon cake is a perfect size for a couple.
It made a great gift for little kids.

The granulated sugar might be a little bit too sweet. Please adjust the amount to your liking.
Mixing with a whisk a little bit after adding meringue prevents the mixture from becoming lumpy. Recipe by ko-ko

This small chiffon cake is a perfect size for a couple.
It made a great gift for little kids.

cookpad.japan @cookpad_jp

This small chiffon cake is a perfect size for a couple.
It made a great gift for little kids.

Saved

Ingredients

4 servings

2 largeEgg yolks
3 largeEgg whites
50 gramsGranulated sugar
25 gramsMilk
20 gramsVegetable oil
50 gramsCake flour
4cm Vanilla beans

Saved

Steps

1

Sift the cake flour. Separate the eggs into egg yolks and egg whites. It's ok to use cold milk. Preheat the oven to 170℃.
2

Add 1/2 of the granulated sugar into a bowl with egg yolks. Whip until it becomes white and thick. Add the milk and vegetable oil.
3

Sift in the cake flour which was already sifted in Step 1. Mix well until no longer lumpy.
4

Add the vanilla beans (make a cut lengthwise, and scrape out the beans using the tip of a fork) into Step 3, and mix.
5

Add the remaining granulated sugar little by little into a bowl with the egg whites, and whip until stiff peaks form.
6

Add 1/3 of the meringue from Step 5 into Step 4, and fold it in. Add 1/2 of the remaining meringue, and fold it in again.
7

This time, transfer the egg yolk mixture into the meringue, and mix the mixture using a cut-and-fold motion to leave as much of the air in the meringue as possible.
8

Pour into the chiffon cake mold. Tap the mold onto the counter to remove air bubbles while holding the middle part .
9

Bake in the oven preheated to 170℃ for about 25 minutes. Make 4 ~ 5 cuts on the surface with a bread knife when half way through baking.
10

When baked, place on top of a mug or something upside down, and wait until cooled. If you remove it from the mold while it's still warm, it will fall apart.
11

When cooled, run a palette knife around the edges of the mold, and remove it. It works better with a bamboo skewer for the inner edge.
12

Serve on a plate upside down, and garnish, then done. Even if it's small, it has a nice height and looks very beautiful.