Ingredients for Mini Chiffon Cake: Eggs (60g each) – 4, Cake Flour – 90g, Corn Oil – 50g, Milk – 60g, Granulated Sugar – 60g, Lemon Juice – 5g, YangChen 4-inch Anode Cake Mould – 6 for Mini Chiffon Cakes.
Method for Mini Chiffon Cake: Step 1: Pour milk and corn oil into a bowl, mix well until fully emulsified. Step 2: Sift in the cake flour, mix evenly, separate egg yolks and whites, add yolks to the batter, and continue mixing until smooth, the batter should look like this. Step 3: The bowl for egg whites must be grease-free and water-free, add sugar and lemon juice to the egg whites, beat at high speed until patterns appear, then switch to low speed until stiff peaks form, the egg whites should form a sharp peak when the beater is lifted.
Step 4: Take 1/3 of the egg whites and fold them into the yolk batter in a zigzag motion, then pour the entire mixture into the egg white bowl and quickly fold until evenly mixed. Step 5: Preheat the oven to 150 degrees Celsius, pour the cake batter into the 4-inch cake moulds, lightly tap the moulds to remove air bubbles, pour about 80g of batter into each mould (total of 6), after baking, the moulds will be full but not overly risen, which looks better.
Step 6: Place in the middle layer of the oven, bake at 135 degrees Celsius on top and 150 degrees Celsius on the bottom for 35 minutes, then switch to 150 degrees Celsius on top for 5 minutes until the surface is golden. Step 7: After removing from the oven, tap the moulds, invert onto a cooling rack, and demould after cooling completely. Gently press around the sides of the cake and lift the bottom to easily remove the cake, enjoy the soft and delicious chiffon cake with a rich egg flavor.
Cooking Tips for Mini Chiffon Cake: Ovens vary, the baking temperature and time provided are for reference only, adjust according to your oven’s characteristics! There are tricks to making delicious dishes, and each of my recipes has its own little secret, search for ‘cake’ to directly view my recipes!
