Strawberry Hokkaido Cake 北海道牛奶蛋糕

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. 

Look! Look! Look! I’m very satisfied and pretty proud of the outcome as it turned out so perfect and was well received.  But, but, but… guess what I have missed out on the final product?  Hahaha!  Yes.  I’ve forgotten to dust the cake with powder sugar!

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.  

 

Add the puree into the whipped cream and mix well.

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

by Joyce of Kitchen Flavour.

Marble Chiffon Cake

Hi

Chiffon Cake, it is the theme for this month Bake Along and really for me as it marks my 1 year baking and blogging journey.  Cheers!

The 1^st comment, which I received in my blog was from Zoe of Bake for Happy Kids on my Lavender Chiffon Cake.  I was really surprised and overjoyed that someone in Australia was reading my blog!  

I started baking in 2013.  It started just simple cupcakes that I baked for friends and siblings but nothing serious.  My husband and children support my passion in baking as they get to be the first to taste it all.  They are my source of inspiration.

When I started to receive many compliments from friends and my siblings, I thought I should start a blog for just my bakes, to diary my baking journal and share recipes with my friends.  That was my intention to start a blog. 

What have kept me going subsequently and until now are the encouraging comments from the regular bloggers and events like Thumbs Up; Cook-Your-Books; Bake Along and Cook-Like-A-Star.  Love you people!

Baking and blogging, to me now, is a journey that never ends and they can’t be separated.  Baking is therapeutic and brings joy to me, especially when you see the end product.  And, blogging brings like-minded people together to share experiences on their bakes, baking same recipes together, inspiring and building friendship with one another.

Passion requires strength and sometime we can lose it along the way.  One of the ways to keep us motivated and bringing back our passion is to read blogs from the bloggers whom you personally have connected.  Inspiration is all around and you never know when it’ll strike you that will kick yourself back on track again.  So let’s fighting! (So Korean hahaha!)

Happy Baking!

This recipe is adapted from 65款手作经点蛋糕  and I love the food pics in this cookbook.  It was a gift from my brother, which he bought it from Taiwan in his recent trip.

The recipe is in Chinese and I’ve translated them to the best I could by referring to my last post. 

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.

15g         Cocoa powder

30g         Water

1g            Soda-carbonated powder

METHODS

(1)Mix cocoa powder and soda-carbonated powder with boiling water

(2)Sieve flour and baking powder together, set aside.

(3)Separate egg yolks and whites and bring to room temperature. 

(4)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.

(5)Drizzle in the oil, 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. 

(6)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.

(7)Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

(8)Scope a little portion of batter and mix it thoroughly with coco sauce.  Then spoon it into the egg batter, use a skewer stick to create swirl pattern.

(9)Pour batter into an 18cm (7”) tube pan (do not grease the pan).  Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

(10)Bake in pre-heated oven at 170˚C for 45-50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

(11)Remove from the oven and invert the pan immediately.  Let cool completely before unmould. 

(12)To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core.  Release the cake and run the knife along the base of the pan to remove the cake.

I’m baking Chiffon Cake along with the rest of the bloggers.  Therefore I’m linking this post to Bake Along, which is organised and hosted by 3 beautiful ladies –

Zoe of Bake For Happy Kids; Joyce of Kitchen Flavours and Lena of Frozen Wings.

I’m also 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 by Joyce of Kitchen Flavour.