Soft & Fluffy Wheat Cake | Light, Airy, and Fluffy Mini Cake Recipe✨️ #ytviral
Indulge in the magic of our mini wheat flour chiffon cake! 🌾✨
These homemade delights are melt-in-your-mouth soft and incredibly easy to make.
Baked in cupcake molds, they’re fluffy with a hint of vanilla, making them the perfect treat for any occasion.
Enjoy these irresistible mini cakes!
Wheat Flour Chiffon Cake
Ingredients:
• Wet Ingredients:
• 1 egg
• 1 egg white
• 1 tbsp oil
• 3 + 1/2 tsp milk
• 1 tsp vanilla essence
• Dry Ingredients:
• 3 tbsp wheat flour
• 3 tbsp sugar (1 + 1/2 tbsp + 1 tbsp + 1/2 tbsp)
• 1/8 tsp baking powder
Instructions:
• Preheat Oven: Preheat your oven to 165°C (325°F).
• Prepare Dry Ingredients:
• In a bowl, sift together the wheat flour and baking powder. Set aside.
• Mix Wet Ingredients:
• In a separate bowl, combine the oil, milk, and vanilla essence. Whisk until well combined.
• Gradually add the flour mixture to the wet ingredients, mixing until smooth and free of lumps.
• Add the egg yolk and mix thoroughly.
• Whip Egg Whites:
• In another bowl, whisk the egg white with the sugar until creamy and soft peaks form.
• Combine Mixtures:
• Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
• Bake:
• Pour the batter into a greased chiffon cake pan.
• Bake on the middle rack for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool and Serve:
• Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Enjoy your chiffon cake! Let me know if you have any other questions!
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