Lava Mini Chiffon Cake Recipe
The chiffon cake was invented in the 1920s by an American named Harry Baker, who kept the recipe a secret for over 20 years before selling it to General Mills. Unlike traditional sponge or butter cakes, chiffon cakes are made with oil, giving them a moist and tender crumb.
Equipment
- Mixing bowls
- Hand or stand mixer
- Whisk
- Mini chiffon cake pans or ramekins
- Saucepan
- Spatula
- Wire rack
- Piping bag or spoon
Ingredients
For the Cake Batter:
- 1 cup all-purpose flour (120 g)
- ¾ cup granulated sugar (150 g), divided
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs, separated
- ¼ cup vegetable oil (60 ml)
- ¼ cup water (60 ml)
- ½ teaspoon vanilla extract
- ½ teaspoon cream of tartar
For the Lava Filling:
- 4 oz semi-sweet chocolate (113 g), chopped
- ¼ cup heavy cream (60 ml)
Instructions
- Step 1: Prepare the Lava FillingIn a small saucepan, heat the heavy cream over medium heat until it begins to simmer.Remove from heat and pour the cream over the chopped chocolate in a bowl.Let it sit for 2 minutes, then stir until smooth.Transfer the mixture to the refrigerator to firm up for about 15 minutes.
- Step 2: Make the Cake BatterPreheat your oven to 325°F (160°C). Grease and flour your mini chiffon cake pans or ramekins.In a large bowl, sift together the flour, ½ cup of sugar, baking powder, and salt.In a separate bowl, whisk the egg yolks, oil, water, and vanilla extract until smooth. Add this mixture to the dry ingredients and mix until well combined.In another clean bowl, beat the egg whites with cream of tartar using a hand or stand mixer. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.Gently fold the egg whites into the cake batter in three additions, being careful not to deflate the mixture.
- Step 3: Assemble and BakeFill each mini cake pan or ramekin halfway with the batter.Scoop a teaspoon of the chilled lava filling and place it in the center of the batter.Cover the filling with more cake batter until the pan is about ¾ full.Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted near the edge comes out clean.
- Step 4: Cool and ServeRemove the cakes from the oven and let them cool on a wire rack for 10-15 minutes.Run a knife around the edges to loosen the cakes, then carefully remove them from the pans.Serve warm to enjoy the molten lava center, or let them cool completely and reheat slightly before serving.