MolalaCook recipe book · 烘焙手記
Lava Mini Chiffon Cakes
流心迷你戚風蛋糕
Soft mini chiffon cakes filled with light vanilla custard. Fluffy, creamy and made for one-bite sharing.
Watch the video
Method 做法
Make the yolk batter
Whisk the milk and corn oil until smooth. Sift in the cake flour, then mix in the egg yolks until no dry flour remains.
Whip the meringue
Beat the egg whites with salt and lemon juice. Add the sugar gradually and continue until the meringue holds firm, glossy peaks.
Fold gently
Fold the meringue into the yolk batter in three additions. Work gently so the batter stays light and airy.
Fill the cups
Divide the batter between the prepared paper cups, filling each one about 60–70% full.
Bake slowly
Bake at 130°C / 260°F for 50 minutes, then raise the oven to 150°C / 300°F and bake for another 15 minutes. Cool completely.
Cook the custard
Whisk the egg yolks, sugar, corn starch and cake flour. Add the milk, then cook over low heat until thick. Stir in the butter.
Make it light
Cover and chill the custard for one hour. Whip the cream, then fold it into the cold custard and transfer to a piping bag.
Fill and serve
Pipe the vanilla custard into the centre of each cooled chiffon cake. Chill until ready to serve.
Tools used in this recipe
Watch & bake along
Bake the chiffon cups, make the custard and fill each cake alongside MolalaCook.
Bake · Share · Smile✦Baker’s notes · 烘焙小貼士+
↔Custard tip · 吉士貼士+
▣Storage · 保存方法+
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Comments 留言
Recipe notebook · 食譜留言簿
I can’t help but assume you’re supposed to add step 3 to step 1, but you’re instructions don’t say it – consider editing this to capture your full steps. Thank you for sharing the recipe!
Eu estou amando as suas receitas.
Olá boa tarde, tudo bem? Eu me chamo Claudia e eu quero sbr se por acaso vc tem e-books do seu livro.
It would be nice if you would make your receipes in format that you could print off not having all the steps and repeating them