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Chiffon Cup Cake

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Looking for the perfect chiffon cupcake that’s both delicious and visually appealing? Here’s how to achieve a beautifully smooth surface, light and airy crumb, and moist texture with this simple chiffon cupcake recipe. Perfect for any occasion, these cupcakes are sure to impress!

Key Tips for Perfect Chiffon Cupcakes

  1. Poreless and Smooth Surface/Crust
    • Bake at a Low Temperature: To prevent cracking, start baking at a low temperature. Increase the temperature towards the end to tan the top.
    • Firm Peak Meringue: Beat the meringue to firm peaks, but avoid over-beating to prevent cracks.
    • Cooked Dough Method: This technique gives a shinier crust.
  2. Light and Airy Crumb
    • Separate Egg Method: This recipe uses a separate egg method, which ensures a lighter crumb similar to traditional chiffon cake.
  3. Finer Crumb
    • Beat Meringue Properly: Start on high speed, then lower to finish beating for a finer crumb texture.
    • Folding Technique: Loosen the yolk batter by folding in 1/3 of the meringue. Then combine with the remaining meringue using quick, light strokes to maintain an airy texture.
  4. Moist Texture
    • Use Cooked Dough Method: This method helps retain moisture in the crumb.

Recipe

Yolk Batter

  • 3 egg yolks
  • 40g milk
  • 30g oil (corn oil)
  • 50g low protein flour (cake flour)
  • Vanilla essence (optional)

Meringue

  • 3 egg whites
  • 40g sugar
  • 4g lemon juice

Method

  1. Sieve the flour.
  2. Heat the oil in a microwave for about 50-60 seconds (approx 65-70°C).
  3. Add the hot oil to the flour and mix into a paste.
  4. Add the milk and yolks, mixing well.
  5. Beat egg whites and lemon juice on high speed.
  6. Add 1/3 of the sugar when big bubbles appear.
  7. Continue beating, adding another 1/3 sugar when meringue forms finer bubbles.
  8. Add the final 1/3 sugar when meringue shows some lines while beating.
  9. Beat the meringue to firm/medium peaks.
  10. Fold 1/3 of the meringue into the yolk batter.
  11. Pour the yolk batter into the remaining meringue and fold well.
  12. Pipe into 12 paper cups.
  13. Bake at 125°C for 30 minutes, increase to 150°C for 10 minutes, and finally 170°C for 5-8 minutes or until the tops are tanned.

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