Vanilla Mini Chiffon Cake
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
Vanilla Mini Chiffon Cake
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
Cooking Instructions
- 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.
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