Hello, I am Marie. Today, I’m gonna show you how to make vanilla mini chiffon cake recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vanilla Mini Chiffon Cake Recipe
Vanilla Mini Chiffon Cake is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Vanilla Mini Chiffon Cake is something which I’ve loved my whole life.
To be with this recipe, we must prepare a few ingredients. You can have vanilla mini chiffon cake using 7 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Vanilla Mini Chiffon Cake:
- Get 2 large Egg yolks
- Make ready 3 large Egg whites
- Prepare 50 grams Granulated sugar
- Prepare 25 grams Milk
- Make ready 20 grams Vegetable oil
- Take 50 grams Cake flour
- Make ready 4 cm Vanilla beans
Instructions to make Vanilla Mini Chiffon Cake:
- 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.
So that’s going to wrap it up with this exceptional dish vanilla mini chiffon cake recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
