Hi
Hokkaido
Chiffon Cake is well known for its soft and cottony texture. It is basically small chiffon cake in a pretty
and nice squarish cup liner. The cake is
filled with either custard or whipped cream and garnished with fruits.
This is a very pretty cake and it’s also very popular cake that most home bakers will attempt. So here I am, also hopped on the bandwagon and joined in. But I’m using my chiffon cake recipe instead.
This is a very pretty cake and it’s also very popular cake that most home bakers will attempt. So here I am, also hopped on the bandwagon and joined in. But I’m using my chiffon cake recipe instead.

Here you go the Chiffon Cake recipe which I adapted from 65手作经点蛋糕 . As for the strawberry cream, I have adapted from Domestic Goddess Wannabe & nasilemaklover
INGREDIENTS
A.
80g Egg
yolk
40g Castor
sugar
30g Vegetable
oil
40g Fresh
milk
100g Cake Flour
3g Baking
powder
B.
120g Egg white
80g Castor
Sugar (I reduced it to 40g)
2g Cream
of Tartar
C.
Strawberry
Cream
180g
Whipping cream (I’ve reduced to 150g)
35g Sugar (I skipped)
135g Strawberry puree (I increased it to 170g)
METHOD
Sieve flour and baking powder together, set aside.
Separate egg yolks and whites and bring to room
temperature.
Place egg yolks in a mixing bowl, add in sugar, in 3 separate
additions and with a manual whisk, whisk till the mixture becomes sticky and
turn pale.
Drizzle in the oil and milk, whisking at the same time till the
mixture is well combine. Sieve over the flour mixture and whisk until
flour mixture is fully incorporated into the batter.
In a clean, dry mixing bowl, beat egg
whites with an electric mixer until mixture becomes frothy and foamy.
Gradually beat in the sugar and beat on high speed until just before stiff
peaks.
Add the beaten egg white into the egg yolk batter in 3
separate additions, each time folding gently with a spatula until just blended.
Spoon the batter into the paper cup and bake it in a
pre-heated oven of 170˚C for 40-45mins or until the cake surface turns golden brown.
Fillings
Beat whipping cream with sugar until
firm and stiff over a bowl of Iced Water.
(Instead over the Iced Water, I put
the stainless steel bowl and the whisk in the freezer for about 20mins)
Cut the strawberry into small pieces
and blended into puree.
Pipe strawberry cream into cupcake
and garnish with half of the strawberry.
Dust with icing sugar.
Note:
Refrigerated before consuming.
HAPPY BAKING!!
I’ve just realised the link for
Bake Along has closed. Therefore, I’m submitting this for Cook-Your-Books
#14. The recipe is adapted from 65 款手作经点蛋糕.
Cook-Your-Books is organised
and hosted