When I first came across the recipe here, I knew I had to try it. It is basically chiffon presented in cupcake style. The twist is the cream which you have to pump in after the cake is done. The texture is soft and fluffy. Really good. The cakes will shrink once out of the oven. So,it was obvious that I was happy at first when freshly baked and then, almost the next second, the tops start to wrinkle. I am not sure if that's normal. But as long as they're nice, who cares?The recipe :
3 egg yolks
1/8 tsp salt
20g sunflower oil
20g milk
a few drops of vanilla essence
25g top flour
1/8tsp baking powder
3 egg whites
1/8 tsp cream of tartar
45g castor sugar
Custard cream filling :
60g non dairy cream
abt 1 tbsp custard powder
40g milk
- Preheat oven to 170*C.
- Mix egg yolks and salt together. Add in oil and milk and mix them really well.
- Sieve flour and baking powder into egg yolks. Add in vanilla essence.
- Next, in another bowl, whisk egg whites with cream of tartar till foamy.
- Add in sugar slowly and whisk till stiff.
- Fold in half the egg whites into the egg mixture.
- Add in the remaining half of the whites and fold in evenly.
- Fill mixture into cups and bake for abt 15-18mins.
- Leave to cool.
The beaten egg whites.
The batter in the cups, ready to be baked!
Finally, prepare the filling. Whip the cream till thick. Mix custard powder with the milk and mix into the whipped cream. Chill the cream while waiting for the cakes to cool. When they are cooled, pipe the cream into the cakes and there you have it....HOKKAIDO CHIFFON. Seriously, I have no idea why the name 'Hokkaido'. Maybe the recipe originated from there.But hey, the recipe works...that's more important.
4 comments:
Looks delish. Do you think we should fill cup to the top in that case? So when it shrinks it'll be just right.
Good idea! The cake taste nicer when chilled.I will use higher cupcake moulds when I bake them again.After all, it's chiffon. They need more room to expand.
Hi I have been reading your blog. Interesting. Just wonder isn't it easier to download pictures in FB than a blog. Anyway a serious question to the expert, do you always add beaten white into the yolk or the other way round?
Hi Wendy,
Thanks for dropping by and glad you find it interesting.
Blogging to me is like keeping a journal and the interesting part is you can write about your personal opinions and takes on certain things and stay anonymous. I guess that is the difference. FB is more for keeping in touch with friends. Well, I am no expert but I read that you should always add the white to the yolk and in portions so that you do not deflate the whites.
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