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1
Prepare 5 containers.
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2
Prepare 2 small clean bowls that have no moisture or oil (for egg yolk and for egg whites).
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3
Bowl 3: sugar and cornstarch.
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4
Bowl 4: sugar.
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5
Bowl 5: flour.
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6
Preheat the oven to 170C.
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7
Put barely a pinch of salt into the bowl with the egg whites and whip.
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8
Add sugar and cornstarch to the egg whites in 2 batches and beat.
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9
Use a hand mixer on high speed.
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10
Tilt the bowl but don't let the contents spill out.
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11
Using the same unwashed hand mixer, beat the egg yolk until foamy.
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12
Midway through, add 10 g of sugar and beat until thickened.
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13
Add 2 tablespoons of water and 1 tablespoon of oil and beat together with a hand mixer on high.
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14
Sift 20 g of flour into the mixture from Step 3 and mix until smooth.
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15
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.
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16
Add 1/3 of the meringue made in Step 2 to the bowl from Step 4 and beat on high with a hand mixer.
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17
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.
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18
Mix evenly and add vanilla extract.
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19
Without greasing the mini chiffon mold, pour in the batter slowly so that it creeps to the sides.
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20
Don't add the batter that sticks to the sides.
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21
Right after pouring into the mold, and bake in the oven for 25 minutes at 170C.
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22
After it has baked, drop it on the counter from a height of 30 cm to prevent shrinkage.
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23
When it has cooled slightly, cover completely with a plastic bag and refrigerate until chilled and moist.
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24
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.
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25
Use a butter knife if it won't come out.
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26
Sprinkle powdered sugar, top with strawberries or berries and you have finished a cute decorated cake It's tiny and fluffy and yummy.
