A soft chiffon cake that melts in the mouth like a cloud of goodness. These mini cakes are filled with smooth cream and they are a perfect dessert to serve in the evening with a cup of tea. Start by separating 3 egg whites from the yolks then in the bowl with the egg yolks, add 15 ml of oil, milk, sugar and a few drops of vanilla extract then whisk those ingredients in the egg yolks until they are combined. Sift in cake flour and whisk it in until you get a smooth batter then set that aside.
Bring the bowl with the egg whites and add in sugar then whip the egg yolks on high speed until the egg whites reach a stiff peak. Take a third of the meringue and add it to the cake batter and fold it in until well combined then pour the cake batter into the bowl with the remaining egg whites and fold them in until you have a smooth batter.
When folding the cake batter with the meringue, be gently so that you do not break the air pockets created by the meringue which gives this cake its structure and fluffiness. Line a cupcake pan with liners then fill them with the batter to about three-quarters full, tap the pan on the counter a few times then bake the cakes in a 340 degrees Fahrenheit oven(170C) for 15 to 20 minutes.
The chiffon cupcakes should rise well and form a dome shape. Once baked, remove them from the oven and let then cool on a wire rack. To create the cream filling, add cold heavy cream in a mixing bowl together with 2 teaspoons of sugar then whip the cream until soft, light and fluffy.
Pour the cream in a piping bag then create an insertion in the centre of each cupcake then fill them with the whipped cream. Once filled, dust the top of the cupcakes with confectioners’ sugar and serve.
- 45g (1.6Oz) Cake flour
- 40g (1.4Oz) Sugar
- 3 Egg yolks
- 3 Egg whites
- 20g (0.7Oz) Sugar
- 15ml oil
- 30ml Milk
- 3 Drops Vanilla oil
- 200ml of cold heavy cream
- 2 tablespoons of sugar