Easiest Way to Prepare Delicious Vanilla Mini Chiffon Cake

Vanilla Mini Chiffon Cake. 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.

Mixing with a whisk a little bit after adding meringue prevents. Fluffy, soft and airy, this Vanilla Chiffon Cake is delicious on its own but can be made more special with your favorite icing or glaze. See more ideas about Cake recipes, Cooking recipes, Chiffon cake. You can have Vanilla Mini Chiffon Cake using 7 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Vanilla Mini Chiffon Cake

1. You need 2 large of Egg yolks.
2. You need 3 large of Egg whites.
3. You need 50 grams of Granulated sugar.
4. It's 25 grams of Milk.
5. Prepare 20 grams of Vegetable oil.
6. It's 50 grams of Cake flour.
7. Prepare 4 of cm Vanilla beans.

Vanilla Chiffon Cake is a light cake that is made of oil, eggs, cake flour, sugar, baking powder and vanilla extract (as flavoring). This light and soft cake resembles the texture of the Mamon. The fluffy texture of this cake can be attributed to the egg whites and the absence of butter. Choco vanilla chiffon cake is a delicious combo of chocolate and vanilla chiffon slices held together by a thin layer of vanilla buttercream.

Vanilla Mini Chiffon Cake step by step

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..

You can also freeze chiffon cake by placing baked and cooled cake on a baking sheet or large plate and place in the freezer until completely frozen. My husband will not eat a bought Angel Food Cake so a few weeks ago I made one from scratch which he enjoyed.he said he would still like to have a Chiffon Cake. Mini vanilla cake for two for celebrating anniversaries, date night, or just for fun. This small cake recipe is perfect for a small party or just two people! Vanilla Chiffon cake is airy, fluffy, moist, sponge with tender crumbs.