Vanilla Mini Chiffon Cake.
You can cook Vanilla Mini Chiffon Cake using 7 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Vanilla Mini Chiffon Cake
- You need 2 large of Egg yolks.
- You need 3 large of Egg whites.
- It’s 50 grams of Granulated sugar.
- It’s 25 grams of Milk.
- It’s 20 grams of Vegetable oil.
- Prepare 50 grams of Cake flour.
- It’s 4 of cm Vanilla beans.
Vanilla Mini Chiffon Cake step by step
- 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℃..
- 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..
- Sift in the cake flour which was already sifted in Step 1. Mix well until no longer lumpy..
- Add the vanilla beans (make a cut lengthwise, and scrape out the beans using the tip of a fork) into Step 3, and mix..
- Add the remaining granulated sugar little by little into a bowl with the egg whites, and whip until stiff peaks form..
- 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..
- 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..
- Pour into the chiffon cake mold. Tap the mold onto the counter to remove air bubbles while holding the middle part ..
- 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..
- 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..
- 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..
- Serve on a plate upside down, and garnish, then done. Even if it's small, it has a nice height and looks very beautiful..
