Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vanilla mini chiffon cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Moist and soft type, that will be good still for several days. This video, also include, How to. Oil makes the cake moist & tender & whipped eggs make it super-light.

Vanilla Mini Chiffon Cake is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Vanilla Mini Chiffon Cake is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook vanilla mini chiffon cake using 7 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Vanilla Mini Chiffon Cake:

1. Take 2 large Egg yolks
2. Make ready 3 large Egg whites
3. Get 50 grams Granulated sugar
4. Make ready 25 grams Milk
5. Take 20 grams Vegetable oil
6. Take 50 grams Cake flour
7. Take 4 cm Vanilla beans

The volume of the eggs and oil used prevents the cake to dry out or harden. This Vanilla Chiffon Cake is light, airy and fluffy! Its totally perfect on its own but also great with your favorite glaze and frosting. Pointers and Tips for Making Vanilla Chiffon Cake.

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.

I separate them while they are cold from the fridge then let. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. This makes the texture of a chiffon cake more moist and silky which is why it's my favorite type of cake out of the three. It's a very light and simple, yet delicious cake. This vanilla chiffon cake is a real classic.

So that is going to wrap it up for this special food vanilla mini chiffon cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!