Hokkaido Chiffon Cupcakes Revisited

We had a bloggers’ potluck on 19 November 2011 initiated by ZY of Baking Library.  This is my second meeting with food bloggers whom I have got to know through blogging.  We had a great time with lots of food. :)
I decided to bake something simpler and lighter (and less stressful for myself).  Hokkaido Chiffon with a little black sesame added for this gathering.   See my first Hokkaido Chiffon

I am submitting this to the Aspiring Bakers #13 – Enjoy Cupcakes (Nov 2011) hosted by Min

Recipe adapted from Hearty-Bakes
4 Yolks
70g Sugar
1 tsp of Vanilla Essence
80ml Fresh Milk
60ml Corn oil
135g Cake Flour
4g Baking powder
6 Whites
50g sugar

1. Preheat oven 180°C
2.    Arrange paper liners on baking tray
3.    Hand whisk yolks with sugar until pale in colour.
4.    Add drops of vanilla essence
5.    Add in Milk, follow by oil, manually whisk till combined.
6.    Sieve in Cake flour and baking powder. Stir till well-mixed.
7.    Whisk whites till foamy, add sugar. Whisk till medium peak.
8.    Take 1/3 whites fold in with yolk mixture, follow by folding in the rest of white
9.    scope batter into pre-arranged paper cups about three-quarter filled.
10.   Baking time: 20-25 minutes

ps: this cake will shrink after cooled, however, do not overfilled up the liners as batter will overflow.


  1. Yummy! Your chiffon just nicely baked and stay intake to the paper cups. If I am baking this, it will shrink & lose from paper cups.

  2. Very pretty cakes and nice clicks :)

  3. I love chiffon cakes, love the miniature sizes.

  4. I totally agree with DG, yours stay baked nicely!

  5. These look nice and light. I can indulge in this!

  6. The cake has great texture, Chris. Thanks for bringing this to the gathering.

  7. DG - I was quite worried too as I havent done chiffon cakes in a long while.

    Ann - thanks.

    Victor - thanks for dropping by.

    Edith - thank you.

    No-Frills Recipes - fully agree - can indulge in these without feeling guilty.

    Shirley - thank you, glad you like it.


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