Fresh Cream Honey Chiffon Cake

This delicious cake is made with fresh cream squeezed inside a moist and fluffy chiffon cake. Start by laying the cupcake pan with liners and preheat your oven to 350F/180C. Start by separating 2 egg whites from the yolks and place them in different bowls. Place the bowl with the egg yolks into a refrigerator to chill until ready to use. Add 20 ml of vegetable oil into the egg yolk and 10ml of honey then mix them well with a hand whisk until incorporated.

Add 20 ml of milk, whisk it, then sift 45 grams of cake flour. Fold the flour in until you have a smooth batter with no visible flour, set that aside. Bring the bowl with the egg whites and start beating the egg whites with an electric mixer on high speed for 30 seconds. If you don’t have a hand whisk, you can do this by hand but it will take longer.

After whipping on high speed for 30 seconds, your meringue will be foamy, add 20 grams of sugar then beat on high speed for one minute then reduce the speed and mix until the meringue reaches a soft peak. Scoop a third of the meringue and fold it into the cake batter until almost incorporated. Add another third and mix it until incorporated then pour the cake batter into the remaining meringue and fold everything until you have a smooth cake batter with no lumps.

Fill the cupcake cups with the batter to three-quarters way full. Bake them in the 340F/170C preheated oven for 15 to 20 minutes. Once baked, immediately remove them from the pan onto a wire rack to cool down. For the cream, you will need two bowls, fill the first big bowl with ice water and place the second bowl over the ice-cold water. Add 100ml of fresh cream and 2 teaspoons of sugar then whip it until doubled in volume and fluffy.

Make sure your cakes are completely cooled before filling them. fill a piping bag with the cream then make a hole in the centre of each chiffon cake and squeeze the cream until it is filled. Finish off by topping more cream over the cake then slice and serve. Enjoy…