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.

Pandan Chiffon Cake

This is my fourth attempt in trying to make this cake and I finally succeed for the first time! I was so happy that I finally made it.

I have always loved pandan cake because of the nice fragrance from the pandan leaves, plus the light and fluffy texture of the cake. Simply delicious.

 

Isn't this a very nice green colour?

 Ingredients 1

7 eggs Yolks

75g fresh coconut milk

Pandan extract (I use about 30 pandan leaves)

150g cake flour

4g baking powder (1 scant tsp)

95g sugar

3g salt

83g canola oil

Ingredients 2

7 egg whites

100g sugar

Directions

1. Preheat oven to 160 Deg C.

2. Beat egg yolks and sugar till it becomes pale, thick and creamy or mayonise-like.

3. Add coconut milk and pandan extract*. Add canola oil. Whisk till evenly mixed.

4.Sift in cake flour, salt and baking powder and gently whisk the mixture till evenly mixed. Put aside.

5. Add sugar to egg whites and beat till stiff peak.

6. Add the egg whites mixture to the egg yolks mixture in 3 batches and gently mixed.

7. Pour mixture to a 2 piece chiffon tin. Make sure the tin is not non-stick. This recipe is too much for a 21 inch pan, so if you have a bigger pan, you may want to use it. For me, I still have some leftovers after pouring to the pan, and I bake the remaining in cupcake cups instead.

8. Bake for about 45 mins

9. After the cake is removed from the oven, flip the tin upside down and let it cool. When the cake is cooled, you may loosen the cake by sliding the knife along the side.

 * For the pandan extract, I used 30 leaves and cut them into pieces. Blend them with 1/2 cup water and squeeze out the juices. Try to use younger leaves which are soft and moist, and they give better fragrance too. Older leaves tends to be dryer, so you may not get as much juices. If you can get pandan leaves anywhere, you can always find those artificial flavoring from your baking suppliers stores.

Tada! When the cake came out like that, I can't help it but smile immediately. :) Love it. Looks pretty isn't it?