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.

In a world of fancy desserts, frosted cakes and highly-iced cupcakes, sometimes a plain, naked chiffon cake shines the brightest for me. Stir together, then whip until soft peaks form. Your finished cake will look and taste amazing, even though it is a "plain" vanilla cake that isn't loaded down with frosting. You can have Vanilla Mini Chiffon Cake using 7 ingredients and 12 steps. Here is how you cook it.

Ingredients of Vanilla Mini Chiffon Cake

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

One bite and you'll be sold - and some of those chocolate cake-lovers probably will be, too. 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! Baked vanilla sponge cake just like bakery.

Vanilla Mini Chiffon Cake instructions

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℃..
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..
Sift in the cake flour which was already sifted in Step 1. Mix well until no longer lumpy..
Add the vanilla beans (make a cut lengthwise, and scrape out the beans using the tip of a fork) into Step 3, and mix..
Add the remaining granulated sugar little by little into a bowl with the egg whites, and whip until stiff peaks form..
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..
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..
Pour into the chiffon cake mold. Tap the mold onto the counter to remove air bubbles while holding the middle part ..
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..
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..
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..
Serve on a plate upside down, and garnish, then done. Even if it's small, it has a nice height and looks very beautiful..

Everything about this cake - taste, texture just great. Choco vanilla chiffon cake is a delicious combo of chocolate and vanilla chiffon slices held together by a thin layer of vanilla buttercream. 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. But just like angel food cake, a chiffon cake relies on beaten egg whites for it's airiness.