Light and Fluffy Bite-sized Chiffon Cake

This recipe produces a moist and tender cake that is wonderfully light and spongy. It is the oil that gives this cake its wonderful moist and tender crumb and keeps the cake soft even when refrigerated. Start by lining a baking tray with parchment paper then place the baking moulds on the parchment paper. You will start by mixing all the liquids together in a measuring cup starting with milk, vegetable oil, egg yolks and vanilla extract.

Place the egg whites in a separate bowl and set it aside. Whisk the ingredients together with a fork until they are completely combined then set it aside. In another bowl, sift the dry ingredients starting with the cake flour, corn flour, white granulated sugar and baking powder. Add in salt and whisk it for about 30 seconds to evenly combine the ingredients.

Make a well in the middle of the dry ingredients and pour in the wet ingredients in batches while mixing it until just combined before adding the next batch. Continue adding while mixing until you have a smooth batter then set it aside. Bring the bowl with the egg whites and add a cream of tartar and beat on medium-high speed until it forms foam then add sugar a couple of teaspoons at a time while mixing until it reaches a stiff peak.

Add a third of the meringue into the cake batter and fold it in then add another third and gently fold it in until well incorporated. Continue adding while folding until the meringue is finished and you have a smooth batter that is lighter in colour and doubled in volume. Pour the batter into the prepared baking moulds, you can use an alternative round baking tin greased and lined with parchment paper.

Bake in a 350 F preheated oven for 30 to 35 minutes. Once baked and out of the oven, let the cakes cool. Prepare a buttercream frosting then serve it on top of the cake or you can make a hole in the cake and fill it with the cream. Whichever way you are going to serve this cake, you sure are going to love it.