Ingredients Chiffon muffin cake
- 80g flour
- 1.5g baking powder
- 2g salt
- 30g vegetable oil
- 65g milk (whole is best)
- 4 egg
- 65g sugar
- 4-6g lemon juice
- 5-6g vanilla flavor
- or
- 1/2 vanilla bean
Ingredients Filling
- 1 .200g cream
- 50g condensed milk
- optional: strawberries
- Start by separating the egg whites and egg yolks. Set aside.
- Warm up milk a bit and mix in with oil. Recommended to put it in a large bowl.
- Sift flour and baking powder into milk and mix until it's combined.
- Add egg yolks to the large bowl, and mix until combined.
- Mix in salt and vanilla extract. Set aside (can subsidize with vanilla bean or vanilla paste)
- Add lemon juice to the egg whites. Whisk them on medium speed with a mixer, until the foam starts forming. Add the sugar little by little while mixing on high speed until it's stiff. For the last 20 seconds mix on low speed
- Add 1/4 of the egg whites to the egg yolk mixture and softly and gently mix together. Don't overmix it's better to not combine them fully.
- Now gently pour the mixture into the rest of the egg whites. Slowly using a flat spatula or big spoon, start mixing it together, folding the egg whites into the egg yolks. Mix gently until just combined.
- Pour into muffin form 3/4 of the way. Pick up the baking tray and lightly drop it a couple of times with muffins on it to release bigger air bubbles.
- Set muffins into the oven at 135 celsius for 30 minutes, then increase the temperature to 155 for the last 5-15 minutes. Keep an eye on the muffins for the last couple of minutes.
- Take the muffins out of the oven and let them cool. Now it's time to make the filling.
- Start by adding cream with condensed milk to the mixer bowl, and mix on high until it's soft and fluffy. Here optionally you can add strawberry, cut into small pieces. But remember this might affect the fluffiness of the cream.
- When muffins are chilled, poke a small hole on top of each with a knife.
- Put cream into a piping bag with a medium or small tip. (bigger one if you have pieces of strawberry inside)
- Start by filling the inside of the muffin with cream ending with the top part. Here's up to you how much additional cream you want on top.
- Top it with any fruit or flavor of your liking.