Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mini chiffon cake with just 1 egg. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Mini Chiffon Cake With Just 1 Egg is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mini Chiffon Cake With Just 1 Egg is something that I have loved my whole life. They are nice 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 get started with this recipe, we must prepare a few ingredients. You can cook mini chiffon cake with just 1 egg using 12 ingredients and 9 steps. Here is how you can achieve it.

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

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

The volume of the eggs and oil used prevents the cake to dry out or harden after. Users have commented that you can also make muffins or mini decorated cakes. 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. Because chiffon cake has a higher fat content compared to other foam cakes, the mixing method is a bit different than the egg foam method or the angel food.

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.

Chiffon [SHE-fon] cake is a delicious, light airy cake made mainly with egg whites. 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. Easy Mocha Dessert Cake Recipe - One Egg Cakethe hungry mum. Chiffon cake—much like angel cake in the US (but tastes better)—is one of the most popular cakes in Malaysia and Singapore. Soon after that, I started testing out.

So that’s going to wrap it up with this special food mini chiffon cake with just 1 egg recipe. Thank you very much for reading. I am confident you will make this at home. There’s 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. Thank you for reading. Go on get cooking!