Name: Mini Layer Cakes with Whipped Cream
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 5
Cuisine: Western
Ingredients: Egg; flour; sugar; vegetable oil; milk; cream; fruit

The mini layer cakes are classic chiffon cake topped with whipped cream and fruit, they are perfect treat for any time! These mini layer cakes look cute and taste flavourful and delicious! I choose to make two layers, it is very flexible, you can make 3 or 4 layers if desired. Great dessert for family and friends gathering, people are always impressed by these little treats.

ingredients

Chiffon Cake Layers:
Egg: 4
Sugar1: 20g(adding into egg yolk)
Cake flour: 80g
Vegetable oil: 50g
Milk: 50g
Sugar2: 60g(adding into egg white)

Note: the cake with above ingredients can be made with 10″by12″ or 11″by11″ baking pan.

Whipped Cream:
Heavy whipping cream(liquid): 350g
Sugar: 35g
Garnish fruit:
Strawberry and Kiwi, or other fruits as you like

instructions

Prepare egg yolks mixture:
Prepare two large mixing bowl, separate the egg yolks and egg whites. The bowl for egg whites should be well cleaned and dried.
Add 50g vegetable oil, 50g milk, and 20g sugar into egg yolks bowl, whisk until well combined.

Sift the cake flour into the egg yolk mixture. Mix well and set aside.

Beaten the egg whites:
Beaten the egg whites with electric beater, medium to large speed.
Add sugar gradually, 1/3 at a time.

Using medium speed after adding all sugars, so you can monitor the progress and avoiding over beaten.
Beaten until you can see a stiff peak when lifting the beater. It takes about 10-15mins.

Combine egg yolk batter and egg whites:
Add 1/3 beaten egg whites into the egg yolks mixture, gently fold it with silicone spatula. Pull the spatula towards you and turn it to bring some of the yolk batter over the whites.

Pour the above mixed yolk and whites into the egg whites bowl to mix with the rest whites. Gently folding it with a spatula.
Give the bowl a quarter turn and repeat the folding process for a few times, until the whites and yolks are well combined.

Bake the cake:
Line the baking pan with parchment paper, 10″by12″ or 11″by11″ pan works for this recipe.
Pour the batter into the baking pan, even out the batter with a spatula. Give the tray a few taps to release any large air bubbles.
Bake at 350°F for 15mins or until a toothpick inserted in the center comes out clean. Set aside to cool off.

Whip the cream:
Take the liquid heavy whipping cream from the refrigerator. It is easier to whip the cream when it is chilled.
Use the electric beater to whip the cream at high speed for a few minutes, add 35g sugar.

Keep whipping until you can see the stiff peaks when lifting the beater.
Put the whipped cream into a decorating syringe with nozzle. You can also use a piping bag with nozzle.

Assemble layer cakes:
Cut the cake into small round pieces, you can use a cookie cutter or a glass. I used a 2.75″ glass to cut into 18-19 mini round cakes.

Lay one round cake on the surface, pipe some whipped cream on top.
Place another layer of cake, pipe some whipped cream, garnish with some fruit, strawberry or kiwi or other fruit as you like.

Repeat the process to assemble all cakes.

Mini Layer Cakes with Whipped Cream

Mini Layer Cakes with Whipped Cream

ingredients

instructions

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