Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vanilla mini chiffon cake. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vanilla Mini Chiffon Cake is one of the most favored of current trending foods on earth. It is easy, it is 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 get started with this particular recipe, we must first prepare a few components. You can have vanilla mini chiffon cake using 7 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Vanilla Mini Chiffon Cake:
- Prepare 2 large Egg yolks
- Take 3 large Egg whites
- Get 50 grams Granulated sugar
- Prepare 25 grams Milk
- Get 20 grams Vegetable oil
- Prepare 50 grams Cake flour
- Prepare 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 is going to wrap it up with this exceptional food vanilla mini chiffon cake recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this site in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope My page becomes “the place to be” when it comes to vanilla mini chiffon cake cooking. Go on get cooking!
