Recipe: Perfect Mini Chiffon Cake With Just 1 Egg

Mini Chiffon Cake With Just 1 Egg. It's good for when you're dieting. Using smaller eggs is difficult, so use a medium or large egg. The type of cake mold with the removable bottoms are good.

A chiffon cake is a standout cake known for its light and airy texture and also because it is super moist this chiffon cake is made in a cubed cake mould and they produce mini chiffon cakes that you are going to enjoy. Also, a typical Chiffon cake is baked using a tube pan which is empty in the center. What if you want to decorate a regular whole cake? You can cook Mini Chiffon Cake With Just 1 Egg using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Mini Chiffon Cake With Just 1 Egg

1. It's 1 medium of or large Egg white.
2. You need 1 pinch of Salt.
3. It's 10 grams of Sugar.
4. You need 10 grams of Cornstarch.
5. You need 1 medium of or large Egg yolk.
6. It's 10 grams of Sugar.
7. It's 2 tbsp of Water.
8. Prepare 1 tbsp of Vegetable oil.
9. You need 20 grams of Cake flour.
10. You need 1 of drop Vanilla extract.
11. You need 1 of Powdered sugar.
12. You need 1 of Strawberries, any type of berries.

You can use any size of the regular cake pan to bake but just need to be more careful on each single steps. Pure Egg White - First, pick. But just like angel food cake, a chiffon cake relies on beaten egg whites for it's airiness. Both angel food cakes and chiffon cakes are usually baked in tube pans.

Mini Chiffon Cake With Just 1 Egg step by step

1. Prepare 5 containers. Prepare 2 small clean bowls that have no moisture or oil (for egg yolk and for egg whites). Bowl 3: sugar and cornstarch. Bowl 4: sugar. Bowl 5: flour. Preheat the oven to 170°C..
2. Put barely a pinch of salt into the bowl with the egg whites and whip. Add sugar and cornstarch to the egg whites in 2 batches and beat. Use a hand mixer on high speed. Tilt the bowl but don't let the contents spill out..
3. Using the same unwashed hand mixer, beat the egg yolk until foamy. Midway through, add 10 g of sugar and beat until thickened. Add 2 tablespoons of water and 1 tablespoon of oil and beat together with a hand mixer on high..
4. Sift 20 g of flour into the mixture from Step 3 and mix until smooth. First beat with a hand mixer, then switch to a rubber spatula to get the flour and batter off the edges and bring it all together neatly..
5. Add 1/3 of the meringue made in Step 2 to the bowl from Step 4 and beat on high with a hand mixer. When it has been mixed together, transfer the contents (using a rubber spatula) to the bowl from Step 2 and mix together by gently scooping from the bottom, being careful not to break the foam. Mix evenly and add vanilla extract..
6. Without greasing the mini chiffon mold, pour in the batter slowly so that it creeps to the sides. Don't add the batter that sticks to the sides. Right after pouring into the mold, and bake in the oven for 25 minutes at 170°C..
7. After it has baked, drop it on the counter from a height of 30 cm to prevent shrinkage. When it has cooled slightly, cover completely with a plastic bag and refrigerate until chilled and moist..
8. Once it has cooled completely, push the cake gently with your fingers, gently push up from the bottom and remove the cake from the mold. Use a butter knife if it won't come out..
9. Sprinkle powdered sugar, top with strawberries or berries and you have finished a cute decorated cake It's tiny and fluffy and yummy..

Chiffon cake is considered a foam cake in that an egg white foam (aka meringue ) is folded into the batter to do a majority of the leavening. Anncoo, these mini chiffon cakes look so delicious. Yes, it's going to my cooking list now, hahaha. I always want to make chiffon cake but don;t have the pan but now has no more excuse. I'm planning to use this recipe to make a mango chiffon cake coz mangoes are in season now.