Simple Vanilla Chiffon Served In A Cupcake

Today we decided to try a simple recipe. I wanted a chiffon cake texture but easily served. An easy to make basic vanilla chiffon served in cupcakes. I did not have to turn the cake upside down for an hour while waiting for it to cool. It takes lesser time to bake, lesser time to cool and the best thing is, it can be served immediately. The cake did not shrink while cooling too. Fantastic!

Preparation Time : 30 minutes
Cooking Time : 22 minutes
Yields: 12 cupcakes size

Pre-Steps
Preheat the oven at 165 degrees Celcius

Ingredients
(A)
1 cup of sifted cake flour
1/3 cup of granulated sugar
1 teaspoon of baking powder
1/8 teaspoon of baking soda
1/4 teaspoon of salt

(B)
3 egg yolks
1/4 cup of sunflower oil
1/3 cup of water
1 teaspoon of pure vanilla extract

(C)
3 egg whites
1/4 teaspoon of cream of tartar
1/3 cup of granulated sugar

Steps
1. In a large bowl, sift ingredients (A) together. Mix well.

2. In another bowl, whisk ingredient (B) together. 

3. Pour ingredient (B) into the (A). Mix them together thoroughly.

4. In a mixer, beat the egg whites. When it starts to get foamy, add in the cream of tartar. Continue to beat the egg whites for 1 minute. Then start to add the sugar a tablespoon at a time while continuing to beat the egg whites. The egg white should form stiff peak at the end.

5. Fold the egg whites into the egg yolk mixture in 3 portions. Fold them in large strokes to prevent the egg white from being deflated.

6. Scoop the batter into 12 lined cupcake pan evenly.

7. Bake for 20-22 minutes until the cake is cooked.

8. Once cooked, leave it to cool before you serve or frost with your favorite frosting.