A Childhood Memory
Mini Chiffon Cakes always bring me back to my childhood. I remember watching my grandmother make these delicate, fluffy treats in her cozy kitchen. She had a way of turning simple ingredients into something magical. The aroma of freshly baked Mini Chiffon Cakes would fill the house, making our mouths water in anticipation. It was always a special occasion when she made these cakes, and I loved helping her in the kitchen, learning her secrets and techniques.
Learning the Recipe
When I started my own journey as a chef, Mini Chiffon Cakes were one of the first recipes I wanted to master. The process seemed daunting at first, but with practice, I found my rhythm. Beating the egg whites to perfect stiff peaks, gently folding them into the yolk mixture, and watching the cakes rise beautifully in the oven became a meditative routine. Each batch of Mini Chiffon Cakes reminded me of those cherished moments with my grandmother, and I felt a deep connection to my roots.
Sharing the Love
Now, as a food blogger, I love sharing my Mini Chiffon Cakes recipe with others. There’s something incredibly rewarding about teaching people how to create this light and airy treat. I always emphasize the importance of taking your time with each step, from sifting the dry ingredients to folding the meringue. When readers share their success stories and photos of their own Mini Chiffon Cakes, it fills me with joy knowing that my grandmother’s legacy continues to inspire others.
A Sweet Tradition
Mini Chiffon Cakes have become a staple in my own family traditions. My kids love helping in the kitchen, just like I did with my grandmother. We make them for special occasions, afternoon snacks, or just because. The soft, fluffy texture and subtle sweetness make them irresistible. Each bite of these Mini Chiffon Cakes is a reminder of the love and care that goes into baking. It’s a tradition I hope to pass down to future generations, keeping the memory of my grandmother alive with every delicious cake.
Table of Contents
Chef’s Notes- Mini Chiffon Cakes
- Egg Whites Temperature: Ensure that your egg whites are at room temperature before beating. This will help achieve the best volume for your meringue.
- Mixing Meringue: When folding the meringue into the egg yolk mixture, do so gently to retain as much air as possible. This helps keep the cakes light and airy.
- Flour Sifting: Sift the dry ingredients multiple times to ensure a smooth, lump-free batter which contributes to a finer crumb texture.
- Cake Molds: Use non-stick mini cake molds or silicone molds for easy removal. Grease them lightly if necessary.
- Flavor Variations: Add a hint of lemon or orange zest to the batter for a citrusy flavor, or a touch of almond extract for a nutty note.
- Serving Suggestion: Serve these mini chiffon cakes with a cup of tea or coffee for a delightful afternoon treat. They pair well with fresh fruit and a dollop of whipped cream.
- Storage: Store the cakes in an airtight container at room temperature for up to three days. If you prefer, refrigerate them for up to a week, but allow them to come to room temperature before serving for the best texture.
- Decoration Tips: For a more festive look, drizzle with a simple glaze made of powdered sugar and milk, or sprinkle with colorful nonpareils.
Mini Chiffon Cakes
8
cakes30
minutes30
minutes297
kcal1
hourDive into the world of light, airy, and fluffy Mini Chiffon Cakes! This delightful treat is perfect for an afternoon snack or a sweet dessert. With a simple and easy-to-follow recipe, you’ll achieve the softest and most delicious chiffon cakes ever. Inspired by the classic Filipino Mamon, these mini cakes are sure to become a favorite in your household. Let’s get baking!
Ingredients
- Egg Whites Mixture
4 large eggs (whites separated)
1/2 tsp cream of tartar
1/2 cup white sugar
- Egg Yolks Mixture
4 large eggs (yolks separated)
1/4 cup canola oil
1/3 cup whole milk
1/2 tsp vanilla essence (optional)
- Dry Ingredients
1 1/8 cup all-purpose flour
1 1/2 tsp baking soda
1/2 tsp table salt
1 cup confectioners’ sugar
- Topping
2-3 tbsp melted margarine
granulated sugar for sprinkling
shredded cheese (optional)
Directions
- Line the bottom of your mini cake molds with parchment paper for easy removal after baking. Preheat your oven to 350°F (170°C).
- In a mixing bowl, beat the egg whites on low speed until they become foamy (about 1 minute). Add the cream of tartar and continue beating at medium speed until soft peaks form. Gradually add the white sugar (a spoonful at a time) and beat until stiff peaks form. Set aside. In another mixing bowl, combine the egg yolks, canola oil, whole milk, and vanilla essence. Mix using a hand or stand mixer until the mixture becomes frothy.
- Sift together the all-purpose flour, confectioners’ sugar, baking soda, and table salt into the egg yolk mixture in 3 to 4 parts. Mix with a spatula or spoon after each addition until well combined.
- Gently fold the meringue into the egg yolk and flour mixture in 2-3 parts until fully incorporated.
- Fill each prepared mini cake mold about ¾ full with the batter. Tap each mold gently to remove air bubbles and level the batter. Arrange them on a large baking tray and bake for 25-30 minutes or until the tops turn golden brown and a toothpick inserted comes out clean.
- Immediately invert the molds onto a wire rack lined with parchment paper to release the cakes. Turn them topside up and brush the tops with melted margarine while still warm. Sprinkle with granulated sugar and shredded cheese if desired.
Equipment
- hand mixer
- stand mixer
- Mixing bowls
- measuring cups and spoons
- Baking sheet
- parchment paper
Nutrition Facts
- Calories: 297kcal
- Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 101mg
- Sodium: 211mg
- Potassium: 172mg
- Carbohydrates: 41g
- Fiber: 0g
- Sugar: 27g
- Protein: 5g
- Vitamin A: 240IU
- Vitamin C: 0mg
- Calcium: 61mg
- Iron: 0.6mg
FAQs- Mini Chiffon Cakes
Can I use a different type of oil?
Yes, you can substitute canola oil with sunflower oil or any neutral-flavored oil.
Can I make these cakes dairy-free?
Absolutely! Replace whole milk with almond milk or any other non-dairy milk.
How do I know when the cakes are done baking?
The cakes are done when the tops turn golden brown and a toothpick inserted into the center comes out clean.
Can I freeze these mini chiffon cakes?
Yes, you can freeze them. Wrap each cake individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to a month. Thaw at room temperature before serving.
Why did my cakes sink in the middle?
This can happen if the meringue wasn’t beaten to stiff peaks, if the batter was overmixed, or if the oven temperature was too low. Ensure that your meringue is properly beaten and gently fold it into the batter. Additionally, avoid opening the oven door during baking.
