Super soft mini chiffon cakes made with custard cream are the ultimate dessert. Combining the soft chiffon cake and the cream is like eating ice cream. Prepare the cupcake moulds by lining them on a baking tray. Add 40 ml of milk and 30 ml of corn/ vegetable oil to a mixing bowl and whisk until thoroughly combined. Sift in 55 grams of cake flour and whisk until you have a smooth batter.

Break three eggs and separate the whites from the yolks; add the yolks to the cake mixture and leave the egg whites in a mixing bowl. Mox the egg yolks in the cake batter until fully incorporated and smooth, then set it aside. Into the bowl with the egg whites, add a teaspoon of lemon juice and start beating with an electric mixer until it starts to foam.

Add 45 grams of sugar in three batches, mixing well after each addition. Beat until it reaches a stiff peak. Add a third of the meringue to the batter and lightly mix it in until combined. Then, add the batter mixture to the remaining meringue and fold it in with a spatula until fully combined. Fill the cupcakes/muffin moulds three-quarters full.

Bake in a preheated 260F/130 degrees Celsius oven for 50 minutes, then increase the temperature to 300F/150c and bake for 15 minutes. Once baked, remove them from the oven and let them cool. To make the custard, add two egg yolks, sugar, cornstarch, and cake flour to a saucepan and stir well until they are mixed. Gradually add milk and whisk it in, then place it over low heat and let it heat while stirring until it thickens.

After thickening well, add butter and stir it in to melt. Then, remove it from the heat, place it in a bowl, cover, and let it sit in the fridge for about 1 hour. After chilling, measure 70 ml of whipping cream into a mixing bowl and beat it until it doubles in size. Bring the chilled custard cream and beat it just to lighten it up. Gradually add the custard to the whipped cream and fold it in until you have a smooth mixture.

Add the cream to a piping bag. Make a hole in the centre of the cakes using a chopstick and squeeze in the cream. Top with powdered sugar and serve.



  • Milk 40ml
  • Corn Oil 30ml
  • Cake Flour 55g/ 1.9Oz
  • Egg Yolk 3


  • Egg White 3
  • Salt 0.1g
  • Lemon Juice 1g
  • Sugar 45g/1.5Oz

Custard Cream;

  • Egg Yolk 2
  • Sugar 25g
  • Corn Starch 6g
  • Cake Flour 5g
  • Milk 170ml
  • Butter 10g
  • Whipping Cream 70ml