Vanilla Mini Chiffon Cake

Directions

1. 1
   Sift the cake flour.
2. 2
   Separate the eggs into egg yolks and egg whites.
3. 3
   It's ok to use cold milk.
4. 4
   Preheat the oven to 170C.
5. 5
   Add 1/2 of the granulated sugar into a bowl with egg yolks.
6. 6
   Whip until it becomes white and thick.
7. 7
   Add the milk and vegetable oil.
8. 8
   Sift in the cake flour which was already sifted in Step 1.
9. 9
   Mix well until no longer lumpy.
10. 10
    Add the vanilla beans (make a cut lengthwise, and scrape out the beans using the tip of a fork) into Step 3, and mix.
11. 11
    Add the remaining granulated sugar little by little into a bowl with the egg whites, and whip until stiff peaks form.
12. 12
    Add 1/3 of the meringue from Step 5 into Step 4, and fold it in.
13. 13
    Add 1/2 of the remaining meringue, and fold it in again.
14. 14
    This time, transfer the egg yolk mixture into the meringue, and mix the mixture using a cut-and-fold motion to leave as much of the air in the meringue as possible.
15. 15
    Pour into the chiffon cake mold.
16. 16
    Tap the mold onto the counter to remove air bubbles while holding the middle part .
17. 17
    Bake in the oven preheated to 170C for about 25 minutes.
18. 18
    Make 4 ~ 5 cuts on the surface with a bread knife when half way through baking.
19. 19
    When baked, place on top of a mug or something upside down, and wait until cooled.
20. 20
    If you remove it from the mold while it's still warm, it will fall apart.
21. 21
    When cooled, run a palette knife around the edges of the mold, and remove it.
22. 22
    It works better with a bamboo skewer for the inner edge.
23. 23
    Serve on a plate upside down, and garnish, then done.
24. 24
    Even if it's small, it has a nice height and looks very beautiful.