Hokkaido Chiffon cake is a wrinkling ugly little fellow, but with it's high proportion of eggs and liquid makes the taste soften like marshmallows.
level | prep time | total time | yield |
easy | 30 mins | 1 hr | 10 - 12 cupcakes |
Ingredients:
1. 50g egg yolk (about 3 eggs)
2. 1/8 teaspoon salt
3. 20g vegetable oil
4. 20g milk
5. 1/8 teaspoon vanilla extract
6. 25g shifted cake flour
7. 1/8 teaspoon baking powder
2. Separated the eggs and place the whites in one bowl and the yolks in another. Into a mixing bowl, yolks salt, vegetable oil, milk and vanilla extract, beat until combined. Add shifted flour and baking powder, beat until smooth and creamy.
2. 1/8 teaspoon salt
3. 20g vegetable oil
4. 20g milk
5. 1/8 teaspoon vanilla extract
6. 25g shifted cake flour
7. 1/8 teaspoon baking powder
8. 105g egg white (about 3 eggs)
9. 1/8 teaspoon cream of tartar (or 1 teaspoon freshly squeezed lemon juice)
10. 50g sugar
----- Custard filling -----
1. 60g whipped cream
2. 15g custard powder
3. 35g cold milk
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Method:
Method:
1. Preheat oven to 160 degrees C (325degrees F) and have ready a muffin pan 12-hole 5cm deep capacity with at least 5cm high paper cases (ungreased).
2. Separated the eggs and place the whites in one bowl and the yolks in another. Into a mixing bowl, yolks salt, vegetable oil, milk and vanilla extract, beat until combined. Add shifted flour and baking powder, beat until smooth and creamy.
3. Combine egg whites with cream of tartar (or lemon juice), beat to soft peaks form. Gradually beat in sugar at high speed in three times until stiff peaks form.
4. With a large rubber spatula or wire whisk , gently fold the egg whites into the batter just until blended (be very careful not to deflate the batter).
5.Pour the batter into the ungreased cases and bake for 15 minutes or until a wooden skewer inserted into the centre of cake comes out clean . Let the cake cool completely before insert the filling.
----- Make the filling -----
6. In a medium bowl, add the custard powder and milk, mix well. beat in whipped cream at medium speed until fluffy. Transfer all to a pastry bag fitted with a 1/4-inch plain round tip.
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7. When the cake is cool , insert the tip of the pastry bag about 1/2 inch deep into the bottom of each cupcake; squeeze lightly to fill with custard filling (about 14g for each cake) until cupcake surface raised a little bit.
Nagging PDD:
* Due to it's high portion of eggs contains, this particular cake needs paper cup to grab on when it's rising during baking. You'll also find many Chiffon cake recipes are baked without to grease the cake pans and trays, they're all for the same reason.
* An aimed size of this type cupcakes paper cases can not be found in the area I live, instead I used only the cupcakes pan (5cm deep) and they're all shrunk like a shape of mushrooms. This explains even if Hokkaido chiffon cupcakes are bought from outside pastry shops, they would look pretty much the same as home bake. The little fellows need everyone to give them a chance to prove how yummy they are.
* If preferable, without custard filling would still taste good.
* After refrigerate few hours tastes even better!!!
* If preferable, without custard filling would still taste good.
* After refrigerate few hours tastes even better!!!
