Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mini chiffon cake with just 1 egg. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Mini Chiffon Cake With Just 1 Egg is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Mini Chiffon Cake With Just 1 Egg is something which I’ve loved my whole life. They are fine and they look wonderful.

Making chiffon cake was one of my dreams after I started baking regularly since last year. Delicate green tea chiffon cake recipe. This is a delicious treat for anyone who enjoys matcha flavored You beat the egg whites and fold them into the oil-based cake batter so that the cake will get a fluffy texture.

To begin with this recipe, we must first prepare a few components. You can have mini chiffon cake with just 1 egg using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Mini Chiffon Cake With Just 1 Egg:

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

The fluffy texture of this cake can be attributed to the egg whites and the absence of butter. The volume of the eggs and oil used prevents the cake to dry out or harden after. Easy Mocha Dessert Cake Recipe - One Egg Cakethe hungry mum. Chiffon [SHE-fon] cake is a delicious, light airy cake made mainly with egg whites.

Instructions to make Mini Chiffon Cake With Just 1 Egg:

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.

It's common in a lot of layer cakes in combination with fruit purees or And if you use equal amounts of egg yolks and egg whites, then the cake may be nice and soft but the texture will just be odd. Chiffon cake and angel food cake often get lumped into the same category. While they are both baked in the same pan and both get their airy texture Chiffon cakes are generally made with flour, eggs, sugar, and oil. The whipped egg whites provides the cake with much of its leavening, with the help of. A good chiffon cake rises to the top of the chiffon tin without it caving into itself.

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