These mini flower chiffon cake moulds were a present from a good friend of mine. They do look very cute and for the two cakes, I only used a 3 egg recipe. But since I'm used to baking my chiffon cakes in a 23 cm mould, I must admit that I had some difficulty scooping the mixture into these mini pans. This cake is soft and moist and being mini, they vanished in a relatively short time wihtout any leftovers!
- 3 egg yolks
- 40 gm caster sugar
- 25 ml milk
- 35 ml vegetable oil
- 50 gm plain flour ) Mix and sift together
- 15 gm cornflour )
- 1.1/2 tsp Green tea powder
(B)
- 3 egg whites
- 35 gm caster sugar
Method
- Sift the plain flour with the cornflour, mix well, set aside.
- Whisk the egg yolks with sugar, then add in oil, milk. Mix well. Sift in the plain flour and cornflour mixture. Mix till well incorporated.
- In a clean bowl, beat egg whites till foamy, add in the sugar gradually and beat till peaks form but not dry.
- Fold in 1/3 of the egg whites into the egg yolk batter, mix well. Then pour this into the remaining egg whites. Mix well.
- Divide the mixture into two and sift in green tea powder into one portion, leave the other portion, plain.
- Scoop the plain mixture, alternating with the green tea mixture into the ungreased chiffon cake pans. Lightly tap the pans on the work top to dispel any air bubbles.
- Bake in a preheated oven @ 170 deg.C for about 25 mins., till golden brown. Test with a skewer till it comes out clean. Immediately invert the pans and let cool completely before removing by hand.
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