Vanilla Mini Chiffon Cake
Vanilla Mini Chiffon Cake

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, vanilla mini chiffon cake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Great recipe for 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.

Vanilla Mini Chiffon Cake is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Vanilla Mini Chiffon Cake is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
  1. Get 2 large Egg yolks
  2. Make ready 3 large Egg whites
  3. Make ready 50 grams Granulated sugar
  4. Get 25 grams Milk
  5. Take 20 grams Vegetable oil
  6. Take 50 grams Cake flour
  7. Prepare 4 cm Vanilla beans

In large bowl, combine flour, sugar, baking powder and salt. Beat in cold water, oil, vanilla and egg yolks until blended. In a large bowl, whisk together the egg yolks, milk, vegetable oil, vanilla extract and almond extract until well combined. Add the vanilla and egg yolks.

Instructions to make Vanilla Mini Chiffon Cake:
  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.
  13. Ready to serve and ENJOY!

In a large bowl, whisk together the egg yolks, milk, vegetable oil, vanilla extract and almond extract until well combined. Add the vanilla and egg yolks. Stop the mixer and scrape down the bottom and sides of the bowl. How to make chiffon cake: You start by sifting the flour, sugar, baking powder, and salt into a large mixing bowl. Make a well in the center.

So that’s going to wrap this up for this exceptional food vanilla mini chiffon cake recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!