One Bite Of Lava Mini Chiffon Cake, Like Eating Ice Cream

Preheat oven to 140°C/ 284°F. Begin by adding the milk and corn oil into a bowl. Beat the mixture until it is well emulsified. Then, sift in the cake flour and add the egg yolks. Mix everything together until well combined.

In a separate bowl, add the salt and lemon juice to the egg whites. Gradually add the sugar while beating the mixture until stiff peaks form. The egg white mixture should be glossy and hold its shape when the beaters are lifted.

Take the egg white mixture and transfer it into a squeeze bag. Fill a paper mold with the mixture, filling it to about 60-70% full.

Bake the cake in a preheated oven at 130°C/260°F for 50 minutes, then increase the temperature to 150°C/300°F and bake for an additional 15 minutes.

In a pot, combine the egg yolks, sugar, cornstarch, and cake flour. Stir the mixture well to ensure all the ingredients are incorporated. Then, add the milk and continue stirring.

Cook the mixture on low heat, stirring constantly until it thickens. Once the mixture has thickened, add the butter and stir until it melts. Finally, pour the custard into a bowl and refrigerate it for at least 1 hour.

After refrigerating, whisk the whipping cream until it becomes light and fluffy. Add the whipped cream to the custard sauce, gradually incorporating it while mixing. Transfer the custard filling into a squeeze bag.

Take the baked chiffon cake and carefully inject the custard filling using the squeeze bag. You can create a beautiful pattern or fill the entire cake, as desired.

Hey there, baking enthusiasts! If you're looking to whip up a fantastic chiffon cake, you've come to the right place. In this blog post, we'll be sharing some essential tips and tricks to ensure your chiffon cake turns out fluffy, light, and absolutely delicious. So let's get started!

To achieve that perfect texture, don't skip the step of sifting your dry ingredients. This process not only aerates the ingredients but also eliminates any lumps that might be present. So grab that sifter and give your dry ingredients a good sift!

For accurate measurements, we highly recommend using a kitchen scale. However, if you don't have one on hand, make sure to fluff your flour with a spoon before gently spooning it into your measuring cup. Once filled, level it off with a knife. Avoid pressing or packing the flour into the cup to prevent overpacking.

While mixing is necessary to combine your ingredients, be cautious not to overdo it. Over-mixing can over-develop the gluten in the batter, resulting in a tough, dry, and dense cake. Mix until all the ingredients are just combined, and then stop.

For easier separation, use cold eggs. However, when it comes to whipping the egg whites, let them come closer to room temperature. To save time, you can separate the eggs in advance and let the whites sit out for a while before whipping.

When it's time to add the whipped egg whites to the batter, use a cutting motion to fold them in gently. Avoid stirring as it could deflate the egg whites. The goal is to incorporate them into the batter while preserving their airy texture.

When whisking the egg whites, ensure that your mixer bowl and whisk are completely free of any water or liquid. Even a tiny amount can prevent the egg whites from forming stiff peaks, so double-check before you start whisking.