Hi, I am Jane. Today, I will show you a way to prepare vanilla mini chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vanilla Mini Chiffon Cake Recipe
Vanilla Mini Chiffon Cake is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Vanilla Mini Chiffon Cake is something which I have loved my entire life.
To be with this particular recipe, we have to first prepare a few components. You can cook vanilla mini chiffon cake using 7 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Vanilla Mini Chiffon Cake:
- Get 2 large Egg yolks
- Prepare 3 large Egg whites
- Make ready 50 grams Granulated sugar
- Take 25 grams Milk
- Get 20 grams Vegetable oil
- Make ready 50 grams Cake flour
- Take 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 for this distinctive dish vanilla mini chiffon cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
