Mini Chiffon Cake With Just 1 Egg - egg white

Method

• Prepare 5 containers.
• Prepare 2 small clean bowls that have no moisture or oil (for egg yolk and for egg whites).
• Bowl 3: sugar and cornstarch.
• Bowl 4: sugar.
• Bowl 5: flour.
• Preheat the oven to 170C.
• Put barely a pinch of salt into the bowl with the egg whites and whip.
• Add sugar and cornstarch to the egg whites in 2 batches and beat.
• Use a hand mixer on high speed.
• Tilt the bowl but don't let the contents spill out.
• Using the same unwashed hand mixer, beat the egg yolk until foamy.
• Midway through, add 10 g of sugar and beat until thickened.
• Add 2 tablespoons of water and 1 tablespoon of oil and beat together with a hand mixer on high.
• Sift 20 g of flour into the mixture from Step 3 and mix until smooth.
• First beat with a hand mixer, then switch to a rubber spatula to get the flour and batter off the edges and bring it all together neatly.
• Add 1/3 of the meringue made in Step 2 to the bowl from Step 4 and beat on high with a hand mixer.
• When it has been mixed together, transfer the contents (using a rubber spatula) to the bowl from Step 2 and mix together by gently scooping from the bottom, being careful not to break the foam.
• Mix evenly and add vanilla extract.
• Without greasing the mini chiffon mold, pour in the batter slowly so that it creeps to the sides.
• Don't add the batter that sticks to the sides.
• Right after pouring into the mold, and bake in the oven for 25 minutes at 170C.
• After it has baked, drop it on the counter from a height of 30 cm to prevent shrinkage.
• When it has cooled slightly, cover completely with a plastic bag and refrigerate until chilled and moist.
• Once it has cooled completely, push the cake gently with your fingers, gently push up from the bottom and remove the cake from the mold.
• Use a butter knife if it won't come out.
• Sprinkle powdered sugar, top with strawberries or berries and you have finished a cute decorated cake It's tiny and fluffy and yummy.