Two Sets of Notes for Chiffon Cupcakes
This is roughly the same recipe I usually use for an 8-inch round pan. The main idea was to test the oven. Quick and convenient to make. Many people aim for cakes without cracks or sinkholes, so they bake longer. The surface becomes dry when cooled; let them rest a bit—moisture and oil in the cake will redistribute evenly, and it will remain soft. Key tips before making: ① Strictly control the state of whipped egg whites and the consistency of the batter. Whip the egg whites to the right stage, and use the proper folding technique. ② Adjust the baking temperature and time according to your oven—this is very important! To achieve paper cup chiffon cakes without collapsing or shrinking, the key principle is to bake at a low temperature until the rise stabilizes, then switch to high heat for browning. During this process, you need to fine-tune both the low and high-temperature zones to suit your oven. Pay attention to heat adjustments based on the thermal conductivity of your molds or baking trays—for example, I placed my muffin molds on a gold tray this time. In the latter high-temperature stage, both the upper and lower heating elements needed high heat. If you're using a one-piece mold, the lower heat should be set lower than the upper heat during the high-temperature stage. Note: Eggs used should weigh about 55g with their shells. Notes: ① One portion of the recipe makes about 12-14 cupcakes in brown liners. Size of liners—Base diameter 6cm, height 4.5cm, top diameter 8cm. ② Doubling the recipe makes 30 medium-sized + 6–7 small paper cups. Medium paper cup size—Base diameter 4.8cm, height 3.8cm, top diameter 6.8cm; Small paper cup size—Base diameter 4.5cm, height 3.6cm, top diameter 5.5cm.
Ingredients
Steps
Preheat the c45 oven to 150°C. Separate egg whites and yolks. Mix milk and corn oil until well-blended.
Sift in the low-gluten flour.
Stir with a manual whisk in a zigzag motion until combined.
Add the egg yolks.
Mix until smooth and glossy.
Add lemon juice to the egg whites. Beat until large bubbles form, then add one-third of the sugar and continue beating. When the meringue becomes thicker and leaves traces, add the second portion of sugar and continue beating.
When the meringue forms distinct patterns, add the remaining sugar and beat until it forms soft peaks.
Mix one-third of the meringue with the yolk mixture until combined.
Pour it back into the meringue bowl.
Fold gently until well-blended.
Scoop into a piping bag.
Cut the piping bag tip and pipe into cupcake liners, filling them about 70% full.
Place in a preheated c45 oven, mid-lower rack, bake at 135°C for about 35 minutes until stabilized, then increase to 170°C for 15–17 minutes for browning.
Notes: One portion of the recipe makes about 12-14 cupcakes in brown liners; size—Base diameter 6cm, height 4.5cm, top diameter 8cm.
In a sp50 oven, bake at 130°C for about 38 minutes until stabilized, then switch to 170°C top/150°C bottom for 15–20 minutes for browning. Adjust slightly based on the cake state—make sure they are fully baked.
Notes: Doubling the recipe makes 30 medium-sized + 6–7 small cupcakes. Medium paper cup size—Base diameter 4.8cm, height 3.8cm, top diameter 6.8cm; Small paper cup size—Base diameter 4.5cm, height 3.6cm, top diameter 5.5cm.
S90 convection oven: Bake at 125°C for 25 minutes, then increase to 150°C for 15 minutes.