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.

Active prep20 min

Rest & chill1 hr

Bake65 min

MakesSmall batch

DifficultyIntermediate

Method 做法

Whisk the milk and corn oil until smooth. Sift in the cake flour, then mix in the egg yolks until no dry flour remains.

Beat the egg whites with salt and lemon juice. Add the sugar gradually and continue until the meringue holds firm, glossy peaks.

Fold the meringue into the yolk batter in three additions. Work gently so the batter stays light and airy.

Divide the batter between the prepared paper cups, filling each one about 60–70% full.

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.

Whisk the egg yolks, sugar, corn starch and cake flour. Add the milk, then cook over low heat until thick. Stir in the butter.

Cover and chill the custard for one hour. Whip the cream, then fold it into the cold custard and transfer to a piping bag.

Pipe the vanilla custard into the centre of each cooled chiffon cake. Chill until ready to serve.

Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools

Bake the chiffon cups, make the custard and fill each cake alongside MolalaCook.

Bake · Share · Smile

✦Baker’s notes · 烘焙小貼士

Keep the bowl and whisk completely grease-free when whipping the egg whites. Fold gently to protect the air in the batter.

↔Custard tip · 吉士貼士

Let the custard cool fully before folding in the whipped cream. Fill the cakes only after both the custard and cakes are cold.

▣Storage · 保存方法

Keep the filled cakes refrigerated and enjoy within two days. Take them out about 10 minutes before serving.

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Recipe notebook · 食譜留言簿