Mini Chiffon Cakes

Ingredients:

CHIFFON BASE

• 1 cup DAISY CAKE FLOUR
• ½ cup refined sugar (1)
• 1 tsp. Baking Powder
• ½ tsp. iodized salt
• ¼ cup oil
• 1/3 cup & 1 tbsp. water
• 5 pcs. egg whites
• ¼ cup refined sugar (2)
• ¼ tsp. cream of tartar

MILK BUTTERCREAM

• 1 cup & 1 tbsp. butter
• ¾ cup white sugar
• ¾ cup evaporated milk
• ½ tsp. vanilla extract

CHOCOLATE BUTTERCREAM FILLING

• ½ cup milk buttercream
• ½ tbsp. cocoa powder
• ½ tbsp. water

Procedure:

CHIFFON BASE & BUTTERCREAM

1. Grease and flour 3 pcs 8x8x1 inch square pan. Set aside.
   
   
2. Combine all the dry ingredients – including DAISY CAKE FLOUR except cream of tartar and refined sugar (2). Set Aside.
   
   
3. In a separate bowl, combine all the wet ingredients except the egg whites.
4. In the dry ingredients bowl, make a well in the center then pour over the wet ingredients. Mix until well combined.
   
   
5. In a mixing bowl, pour the egg whites and cream of tartar. Beat at low speed, once bubbles form, gradually pour 1/3 of sugar (2).
   
   
6. When the mixture becomes whitish in color, add remaining sugar (2) and beat until soft peaks form.
   
   
7. Fold in the beaten egg whites into flour-egg mixture. Divide into 3 pans. Bake for 10 minutes (preheated at 175°C).
   
   
8. To make chocolate buttercream filling, dilute cocoa powder into the water until dissolved. Get ½ of milk buttercream and blend in the water-cocoa mixture. Mix well. Fill in the layers of the chiffon base.
   
   

ASSEMBLY

1. Use the remaining ½ of the milk butter cream to frost the outer part of the prepared cake.
   
   
2. Garnish with seasonal fruits. (eg. mango, etc.)