Chewy Mini Chiffon Cake Recipe

Cooking Tree is serving you a delectable recipe for Chewy Mini Chiffon Cake, and we’ll show you how to prepare it from scratch.

I made a chewy mini chiffon cake with tapioca starch~

Fluffy and soft chiffon cake is really delicious when baked and eaten with milk, but it is different because it has a chewy texture by adding tapioca starch.

I think it’s good to bake them in a baking cup and eat them one at a time.
Although tapioca starch is the most chewy, it has a chewy texture even when made with glutinous rice flour.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chewy Mini Chiffon Cake

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Rating: 4.9/5

( 37 voted )

Serves: 4 Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 280 calories 18 grams fat

Ingredients

• 2 Egg yolks
• 25g Melted unsalted butter
• 45g Milk
• 2g Vanilla extract
• 30g All-purpose flour
• 50g Tapioaca starch
• 2 Egg whites
• 30g Sugar

Instructions

1. Mix egg yolks, add melted butter, and mix.
2. Add the next milk and vanilla extract and mix.
3. Sift flour and tapioca starch, mix and let stand for a while.
4. Divide the egg white into sugar 2 times and make a hard meringue.
5. Add 1/3 of the meringue to the egg mixture and mix, then transfer to the bowl where the meringue remains and mix.
6. Put a parchment paper cup into the muffin mold, fill it with batter, and bake at 180 degrees for 20 minutes. (Preheat 200 degrees)

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Recipe video

Thank you for watching~♥

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