Pastel Mooncake Chiffon Cake Minis (Lotus paste chiffon cake)

This is the 3rd year I am making Chiffon Cake Mooncakes!

This year I tried out a new flavour, Lotus paste chiffon cake, as well as making them into Mini Chiffon Mooncakes in pastel colours! While I used a 4-inch tube pan previously for the bigger mooncakes, I used cupcake liners for making the Mooncake Minis. These correspond to the small 50g mooncake plungers in terms of size. I have shared recipe for Lotus paste chiffon cake below.

I made the Lotus paste chiffon cake to be heavier than my usual recipes to correspond to what we would expect of lotus paste. So the egg white to egg yolk ratio here is 1:1. The nutty lotus paste flavour can be tasted though it is mild compared to the real thing. You may like it if you like lotus paste, and is definitely a lighter, less sweet alternative. I also made plain milk vanilla chiffon versions for the kids.

Lotus paste chiffon cake (4-inch tube pan or 7-8 30mm-cupcakes)
1 egg yolk
13g peanut oil/vegetable oil
14g water/milk
1g vanilla extract
20g Prima cake flour, sifted
30g lotus paste
Pinch of baking powder
A pinch of salt

Meringue
1 egg white
1/4 tsp cream of tartar
12 g castor sugar

1. Preheat oven to 140°C.

2. Whisk egg yolks with sugar until light, fluffy and well-mixed.

3. Add in oil, then water or milk, vanilla extract and mix well. Add in lotus paste and whisk till well-combined.

4. Whisk in sifted cake flour, pinch of baking powder, a pinch of salt and mix till well-combined.

5. Prepare meringue:

a. In a grease-free, dry metal bowl, using electric mixer, whisk egg whites with cream of tartar till frothy.

b. Add in ½ castor sugar for meringue and whisk at high speed till soft peaks form.

c. Add in rest of the castor sugar for meringue and whisk till firm peaks form, or just the point of stiff peak. Firm peaks give finer, softer texture.

6. Gently fold in meringue gently into cake batter 1/3 at a time.

7. Pour into an ungreased 4-inch chiffon tube pan (or cupcake liners). Gently tap on counter top to remove air bubbles.

8. Bake at 140°C for 20-25 min for the 4-inch tube pan (or cupcakes), or until skewer inserted into centre of cake comes out clean.

9. Unmould the chiffon cakes by hand after cooling completely.

**If you like to bake a 7-inch chiffon cake, you can multiply the recipe by 4-5 times, and increase baking time to 1 hr.


For instructions on how to assemble the chiffon mooncakes, please see my previous post. I used similar recipe for the sheet cakes but divided the batter into 4 pastel colours (instead of using strawberry paste/jam).


For making real pastel snowskin mooncakes, see here.

Happy mid-autumn in advance!

With lots of love,
Susanne

More creative ideas on Deco Chiffon Cakes here!