Hokkaido Chiffon Cake!!!

Im gonna make this at this nearest time, surely!!!

Whipped cream to fill the cup cake:

1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla

Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks.

Cup Cakes Ingredients:
4 large egg yolks
70g castor sugar
1 tsp vanilla extract
1/3 cup full cream milk
1/4 cup vegetable oil

135g all-purpose flour
1 tsp baking powder

6 large egg whites
50g castor sugar

2 tbs powedered sugar for dusting

1. Preheat your oven to 180°C. Place the egg yolks in a bowl and whisk them together with the 70g of sugar until yolks turn a pale yellow.
2. Add the vanilla extract, followed by the milk and oil. Whisk well to combine. Sieve in the flour and baking powder and mix till all incorporated.
3. In another bowl, beat the egg whites on high for about 30 seconds until foamy, then add 50g of castor sugar. Beat the egg whites until firm peaks not stiff peaks.
4. Take a third of the egg whites and fold it into the egg yolk mixture to lighten it. Continue folding in the remaining egg whites gently till you get a pale yellow batter.
5. Fill the cupcake liners until about 3/4 full. Bake the cupcakes for about 15 to 20 minutes,
or until the tops turn a golden brown and a cake skewer comes out clean. White the cupcakes are baking, prepare the whipped cream.
6. Once cupcakes is baked, let them cool completely on the wire rack. Fill the piping bag with whipped cream and pipe into the cup cakes and put them in the fridge. Dust the cupcakes with powdered sugar before serving.
Ashida Ashida
22-25, F
1 Response Nov 28, 2012

I saw this cake being sold everywhere in where I live now. I've yet tasted it. Thanks for the recipe, will give it a try soon. :)