Hokkaido Chiffon Cake

I have tried out two recipes yesterday for Hokkaido Chiffon Cakes. One provided by the bakery shop and another one was provided by my friend, Siu Yun. =) Both taste equally nice since both have different fans. I felt the latter one is softer but the first one allowed me to pump in more creams. Anyway, you can just refer to the latter one since I don’t know what are the exact ingredients of the premix mixture.

First Recipe: premix mixture needed (14 servings)

7 Egg Yolk

30ml Milk

100ml Corn Oil

5 Egg White

100g sugar

1. Mix the egg yolks, milk, corn oil until even and continue add in premix flour

2. Beat egg white and sugar till fluffy, fold in egg yolk mixture

3. Pour into square paper cups, bake at 150C for 30 mins.

Reference:

Home Bakes Premix Recipe

Address: Stall A-18, Fettes Park Hill Terrace Market, Jalan Moun tErskine, 10470 Tanjung Tokong, Penang

Tel: 012-4940398, 012-4215571


Second recipe for Hokkaido Chiffon Cake (provided by SY)
(10 servings)

Ingredients



A

4 yolks

30g fine sugar

30g corn oil

30g milk

35g cake flour

B

4 egg whites

50g fine sugar

1/2 tsp cream of tartar


Custard cream

Ingredients:

60g dairy whipping cream

10g icing sugar

1tsp instant custard powder


Method:

1. Beat the yolk & fine sugar till pale then add in milk & oil mix well then sift in cake flour & mix well & set aside

2. Beat the white till foam & add cream of tartar & add sugar gradually (in 3-6 times), beat till soft peak

3. Fold 1/3 of egg white into the yolks mixture then pour the batter into white & gently fold till incorporate

4. Divide the batter into cup till 3/4 full & bake with 160C• for 15-18mins (I used 20 mins) till the surface is brown. Test with toothpick, it should come out clean.

5. Cool the cake & pipe the custard cream into the cake & deco with some fruits & some icing sugar



Custard cream:

Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).

Add in custard powder, mix well.

Keep in fridge if not using it immediately



o Tips:

1. When the cupcakes are completely bake, turn off electric of the oven and slightly open the oven door. Keep the cupcakes in the oven until it is not hot (touchable with hand). I leave it around 20-25mins.