cup Qifeng cake

How to Make Paper Cup Chiffon Cakes

Making light, airy chiffon cakes in paper cups is simple and convenient. Here’s a step-by-step guide to perfect results.

First, gather ingredients: 5 eggs (separated), 60g sugar, 60g cake flour, 40ml milk, 30ml vegetable oil, and a pinch of salt. Preheat the oven to 160°C (320°F).

Begin by sifting the flour with salt. In a bowl, whisk egg yolks, milk, oil, and 20g sugar until smooth. Gradually fold in the flour mixture until no lumps remain.

In a separate, grease-free bowl, beat egg whites with an electric mixer until foamy. Add the remaining 40g sugar in batches, beating until stiff peaks form. Gently fold one-third of the egg whites into the yolk mixture to lighten it, then fold in the remaining whites carefully to avoid deflating.

Spoon the batter evenly into paper cups, filling each 2/3 full. Tap the cups gently to remove air bubbles. Bake for 20–25 minutes, or until a toothpick inserted comes out clean.

Let the cakes cool in the cups for 10 minutes, then transfer to a wire rack. Enjoy these tender, fluffy treats plain or with a dusting of powdered sugar!