Main Ingredients:
Eggs: 3; Sunflower Oil: 27g; Sugar: 55g; Whole Milk: 37g; Cake Flour: 55g; Cornstarch: 5g; Lemon Juice: a few drops.
Additional Ingredients:
Whipping Cream: 120+10g (+Sugar); Chocolate: 15+15g (+Whipping Cream); Blueberries: as needed; Raspberries: as needed; Egg Roll Cone: 1 piece.
Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Easy.
Detailed Steps for Making Four-Inch Mini Cake
The above recipe is suitable for preparing two 4-inch chiffon cake molds. Prepare the ingredients listed above to make two 4-inch high chiffon cake molds.
Whisk sunflower oil and whole milk until emulsified.
Add egg yolks and continue to mix well!
Sift in cake flour and continue to mix.
The well-mixed egg yolk batter should have a silky texture.
Add white sugar and lemon juice to egg whites and beat until stiff peaks form!
Add one-third of the egg white mixture to the egg yolk batter and fold quickly using a J-shaped motion.
Pour the evenly folded egg yolk batter into the remaining egg white mixture and continue folding!
Pour the mixture into the 4-inch chiffon cake mold
Preheat the oven to 150 degrees, place it on the lowest rack, and bake for 45 minutes.
Sing a lullaby… 🙏🏻 Keep it up…
After baking, be sure to invert it on a wire rack! Let it cool completely before removing from the mold!
Add sugar to the whipping cream and beat until it forms soft peaks to spread on the cake. “This is the best-looking cake I’ve ever made, the turntable is so smooth! Love it”
Melt chocolate coins with whipping cream and drizzle towards the edges, then let your creativity flow! Decorate with your favorite fruits!
Finished product!
