I made this before without the cream and recently I saw Sonia's beautiful Hokkaido Chiffon Cupcakes and I was like "I must do this, I must do this"...
Recipe reference from Sonia
Hokkaido Chiffon Cupcakes 北海道牛奶蛋糕 (Sonia)Makes 9 cupcakes)
3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour
3 egg whites
25g sugar
Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder
Icing sugar, for dusting
Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.
20g sugar
35g corn oil
60g milk
70g cake flour
3 egg whites
25g sugar
Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder
Icing sugar, for dusting
Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.
me too...want to do this...after buying all the ingredients i shall make this...
ReplyDeleteplease share one with me first before i make...:)
No problem - you can help yourself to as many you like. :)
DeleteI've never tried this before. Look very yummy. Please share one with me too :)
ReplyDeleteNo problem.
Delete这个蛋糕很受欢迎
ReplyDelete我还在排队当中：）
fully agree.
DeleteThis looks great. Do you think I can use non-dairy whipping cream instead? :)
ReplyDeleteI think no problem.
DeleteHi Chris,
ReplyDeleteHeard of Hakkaido Chiffon Cake but have not tried making them before. They must be really spongy and soft!
Your second picture make me smile! A wonderful idea!! :)
Yeah, its very spongy and soft - just that I still no good with chiffon cakes.
Deletewow!! your cupcakes are on that big tv screen!! famous liao!!
ReplyDeletehaha ... must self-advertise a bit mah.
DeleteHey, I remember this! But I haven't had the chance to do a chiffon cup cake yet maybe I should just give it a go later today!
ReplyDeleteI need to hone my chiffon cake skills lah.
DeleteI haven't tried this yet, maybe I'll do, one day. My to-do list is getting longer and longer!
ReplyDeleteMe too - my to-bake list also getting thicker and longer! haha
Deleteyour Hokkaido cupcake on big TV screen, so cute. Thanks for the mention.
ReplyDeletelooks yummy!
ReplyDelete