Sunday, 7 July 2013

Hokkaido Chiffon Cupcake

This is actually my third attempt on making this and this time round it was a success. The first two times, the cake comes out a little bit too hard. It is always challenging when it comes to meringue recipes. It takes practice though. Once you get the hang of it, it is actually very easy. The mixing of the batter plays a part too. So when you are doing the mixing, always remember to fold or whisk them lightly.

Egg Yolk Batter Ingredients
- 6 egg yolks
- 40 g sugar
- 80 ml Canola oil
- 80 ml milk
- 120g cake flour

Meringue Ingredients
- 6 egg whites
- 80 g sugar

Whipped Cream
- 3 cups of whipping cream
- 3/4 tsp vanilla extract
- 1/2 cup sugar

For egg yolk batter
1. Beat the egg yolks and sugar till it becomes pale and like mayonnise.
2. Add canola oil and milk. Add sifted cake flour and mix well with whisk.

For the meringue
1. Whipped the egg whites and sugar. Whisk till stiff peak.

Combine both mixture. Add 1/3 Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well.

Preheat the oven to 170C (338F).

Spoon the mixture into the cups about 3/4 full. Before popping them into the oven, remember to give a few taps on the table to let out the air bubbles from the batter.

Bake for 20-25mins, depending on your oven.

Whipped cream
Measure the whipping cream, sugar and vanilla into the mixing bowl, mix on high speed until medium peak form. Fit the piping bag with a narrow tip, and fill it with whipped cream. Pipe the cream into center of the cupcakes after they are completely cooled or refregerated. Dust with powdered sugar.

Look at the cream oozing out! Its yummy and heavenly! I think it is best to eat when its cool and chilled because the whipped cream will give a refreshing texture. This is a very light dessert because its not too sweet and is soft, moist and fluffy.

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