Imagine biting into a light, airy chiffon cake and being greeted by a luscious, creamy custard filling that oozes out like molten lava. This is not just a dessert; it’s an experience that brings together the delicate texture of chiffon cake with the rich indulgence of custard, creating a sensation reminiscent of eating ice cream. These mini lava chiffon cakes are the perfect treat for any occasion, whether it’s a casual afternoon tea or a special celebration. With every bite, you get a delightful contrast of textures and flavors that will leave you craving more. This recipe guides you through each step to create these heavenly mini cakes, ensuring your baking adventure is both enjoyable and rewarding.
Ingredients
For the Cake:
- 40 ml milk
- 30 ml corn oil
- 55 g cake flour
- 3 egg yolks
- 3 egg whites
- 0.1 g salt
- 1 g lemon juice
- 45 g sugar
For the Custard:
- 2 egg yolks
- 25 g sugar
- 6 g cornstarch
- 5 g cake flour
- 170 ml milk
- 10 g butter
- 70 ml whipping cream
Instructions
Make the Cake Batter:
- Emulsify Milk and Oil: In a bowl, whisk together 40 ml of milk and 30 ml of corn oil until well emulsified.
- Combine with Flour: Sift 55 g of cake flour into the bowl and whisk until no lumps remain.
- Incorporate Egg Yolks: Add 3 egg yolks and whisk until the mixture is smooth and well combined.
Whip the Egg Whites:
- Prepare Egg Whites: In a separate bowl, add 0.1 g of salt and 1 g of lemon juice to 3 egg whites.
- Whisk in Sugar: Gradually whisk in 45 g of sugar until stiff peaks form. The mixture should be glossy, and you should be able to turn the bowl upside down without the meringue mixture falling out.
Assemble the Cake Batter:
- Fold in Egg Whites: Gently fold the whipped egg whites into the cake batter in batches using a spatula. Be careful not to deflate the egg whites to maintain the airy texture.
Fill the Molds:
- Transfer Batter: Transfer the batter to a piping bag fitted with a round tip.
- Pipe Batter: Pipe the batter into paper muffin cups, filling them about 60-70% full.
Bake the Cakes:
- Preheat Oven: Preheat your oven to 130°C (265°F).
- Initial Baking: Bake the cakes for 50 minutes at 130°C (265°F).
- Increase Temperature: Increase the oven temperature to 150°C (300°F) and bake for an additional 15 minutes.
- Cool Cakes: Remove the cakes from the oven and let them cool completely.
Make the Custard:
- Mix Dry Ingredients: In a saucepan, whisk together 2 egg yolks, 25 g of sugar, 6 g of cornstarch, and 5 g of cake flour.
- Add Milk: Gradually whisk in 170 ml of milk and cook over low heat, stirring constantly, until the mixture thickens.
- Incorporate Butter: Remove from heat and stir in 10 g of butter until melted.
- Chill Custard: Pour the custard into a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming. Refrigerate for at least 1 hour.
Assemble the Mini Lava Cakes:
- Whip Cream: Once the custard is chilled, whip 70 ml of whipping cream until stiff peaks form.
- Fold in Custard: Gently fold the whipped cream into the chilled custard.
Fill the Cakes:
- Create Wells: Using a spoon or piping bag, carefully fill the cooled mini chiffon cakes with the custard mixture, creating a well in the center.
Serve:
- Enjoy: Enjoy your mini lava chiffon cakes chilled. They are sure to be a delightful treat!
Tips for Success
- Room Temperature Egg Whites: Make sure your egg whites are at room temperature for optimal whipping.
- Gentle Folding: Don’t overmix the batter when folding in the egg whites to keep the mixture airy.
- Alternative Tools: If you don’t have a piping bag, you can spoon the batter into the molds.
- Baking Time: Adjust the baking time slightly depending on your oven. The cakes are done when a toothpick inserted into the center comes out clean.
Conclusion
These mini lava chiffon cakes are a testament to the magic that happens when simple ingredients come together to create something extraordinary. Each bite is a celebration of contrasts – the lightness of the cake and the richness of the custard. Whether you’re a seasoned baker or a novice, this recipe is designed to guide you through the process with ease. Serve these cakes chilled for the best experience, and watch as they become a favorite in your dessert repertoire. Happy baking!