The Ninja Baker's Hong Kong Chiffon Mini Bundts contain a bit more sugar and are topped with Triple Sec liqueur buttercream flowers. Thanks to the generous zest of fresh orange, the cake is still quite tart. Combined with the sweet frosting the mini Bundt is a kiss of bliss!
For the mini Bundts:
Preheat the oven to 325 degrees.
Coat mini Bundt molds well with cooking spray. Generously dust with Japanese panko bread crumbs.
Sift the cake flour and baking powder into a large bowl. In a stand mixer bowl whisk the egg whites, salt and cream of tartar. When soft peaks appear, add half of the sugar in a continuous stream. Beat until stiff peaks form.
Gently scoop the egg white mixture into a clean bowl. Beat the egg yolks and the remaining sugar together until a light lemon color appears. Mix in the butter, orange zest and extracts until well combined.
Starting and ending with the flour mixture, add about 1/3 of the flour/baking powder followed by some orange juice. When thoroughly combined, carefully fold in the stiff egg whites – about 1/3 at a time.
Divide the cake batter amongst the mini Bundt molds. Bake for 30 minutes, or until a toothpick inserted into the middle comes out clean. Cool.
For the Ninja Baker’s Triple Sec Buttercream:
Cream the butter and vegetable shortening until well combined. One cup at a time, sift the powdered sugar over the mixture. Add the meringue powder. After 2 cups, pour in 2 tablespoons of Triple Sec. Sift in the remaining powdered sugar followed by the 3rd tablespoon of orange liqueur. If the frosting is too thick, add more Triple Sec. And if it is too thin, add a tiny bit more powdered sugar.
With different sized star tips, pipe flowers onto the cooled mini Bundts.