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Saturday, 26 July 2014

How to Make a Basic Chiffon Cake l 原味基本戚風蛋糕 l Mini Chiffon Cake (Plain) Josephine's Recipes 115

Makes 3 Mini Chiffon Cakes: 
Pan measures 4inches/10cm length by 4inches/10cm width by 2.25 inches/5.5cm deep


(A) Egg yolks:
• 4 egg yolks
• 2 tbsp sugar
• 2 tbsp malted milk powder
• 55ml whole milk
• 2 tbsp melted butter

• ½ cup cake flour
• 1 tsp baking powder

(B) Egg whites:
• 4 egg whites
• ¼ tsp cream of tartar
• 4 tbsp sugar


1) In a large bowl, add 4 egg yolks2 tbsp sugar, 2 tbsp malted milk powder, 55ml whole milk and 2 tbsp melted butter. Stir until well combined. Sift in the ½ cup of cake flour and 1 tsp baking powder into the egg yolk mixture. Stir until smooth and Set aside.

2) Use a large clean bowl, add 4 egg whites, 
Beat the egg whites with an electric mixer until barmy,  add ¼ cream of tartar, continue beating for a few seconds. Add 1 tbsp sugar for 4 timesbeat them to half solid until stiff peaks form.

3) Gently fold the egg yolks mixture into the whipped egg whites until all of the ingredients are evenly incorporated, 
then bang it on the work surface a few times to expel any large air pockets. 

4) Grease lining and Spoon the mixture into the paper cases until they are half full.

5) Preheat oven to 170°C Fan Oven. Bake for 45 minutes or until skewer inserted in centre comes out clean. Remove to wire racks. Cool completely. 

Recipe Source: JosephineRecipes.Co.Uk

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