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Mini Chiffon Cakes

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Light and airy mini chiffon cakes, perfect for afternoon tea or small gatherings, made with simple pantry staples for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Substitute with cake flour for a softer crumb.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/4 cup vegetable oil Any neutral oil like canola or light olive oil works.
  • 3/4 cup sugar Split between yolk mix and to stabilize whites if preferred.
  • 3 large eggs, separated Room temperature eggs whip better.
  • 1/2 teaspoon vanilla extract Can be swapped with almond extract for variation.
  • 1/2 cup water Milk or non-dairy alternatives can add flavor.
  • 1/4 teaspoon cream of tartar Can substitute with 1/2 teaspoon lemon juice or vinegar.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C) and grease mini chiffon cake pans lightly.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt.
  3. In a large bowl, whisk the egg yolks with the vegetable oil, 1/2 cup of sugar, vanilla extract, and water until smooth.
  4. Gradually add the dry mixture to the wet mixture, stirring until smooth with no flour pockets.
Whipping Egg Whites
  1. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
  2. Gradually add the remaining sugar and continue to beat until stiff glossy peaks form.
Combining Mixtures
  1. Fold about one-third of the whipped egg whites into the yolk batter to loosen it.
  2. Gently fold in the remaining egg whites in two additions until there are no white streaks.
Baking
  1. Pour the batter into prepared mini molds, filling them about 3/4 full.
  2. Bake for 25-30 minutes, or until lightly golden and springy. A toothpick inserted should come out clean.
  3. Invert the cakes immediately to cool upside down for about 10 minutes, then remove from pans and cool completely on a rack.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 0.5gSodium: 150mgFiber: 0.5gSugar: 8g

Notes

Store at room temperature in an airtight container for up to 24 hours. Refrigerate for 3-4 days. Freeze for up to 1 month, thaw in the refrigerator overnight.
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