The fluffy chiffon cakes were always the highlight of our Houston trips while growing up (shout out to the Green Tea Chiffon Cakes at Tous les Jours). For my ever-talented mom, this meant trying to find and adapt a recipe to make her own, and after years in the making, she’s proud to present her version of these fluffy chiffon cupcakes (and I’d argue they take the gold medal…)
Chiffon cakes are extremely light and fluffy, combining the texture of angel food cake and the richness of butter cakes. Meringue is folded into the batter to give it that unique texture, and a dash of lemon for the right amount of zest. They make for fun cakes to eat during afternoon tea, so without further ado:
12 large cupcake holders 160 grams of cake flour (1 and 1/4 cup) 90 grams of vegetable oil (a little less than 1/2 cup) 90 grams of milk (a little less than 1/2 cup) 10 eggs (yeah, you read that right. TEN.) 170 grams of sugar
- Preheat oven to 300 degrees.
- Separate the egg yolks and the egg whites. Place the egg white into a clean, oil-free bowl.
- Add 50 grams (1/4 cup) of the granulated sugar to the egg yolk. Then, add the milk and vegetable oil into the mixture. Sift the flour into the same mixture and mix well.
- Add a few drops of lemon juice into the egg white, and use an electric egg beater for one minute.
- Then, add approximately half of the remaining sugar into the egg whites and beat for three minutes. Finally, add the rest of the sugar and beat the eggs for eight more minutes.
- Take a third of the egg whites and add it to the egg yolk and flour mixture. Mix well.
- Pour Step 5 into the remaining egg whites, and mix well.
- Pour the batter into the paper cupcake holders, leaving some space at the top. Gently shake a few times to shake out the bubbles in the batter.
- Place in oven for 30 minutes.
- Cool after baking, and enjoy with a nice cup of tea!
Have any questions? Leave a comment below, and tag your creations with #hmhsfood — we want to see them! 🙂