 |
| Strawberry cream Hokkaido chiffon cupcake |
Makes: 8 cupcakes
3 egg yolks (3 eggs total weight w. shell =
180g)
25g sugar
25g vegetable oil
60g milk
½ tsp vanilla extract (accidentally omitted)
70g cake flour (I used plain flour)
3 egg whites
25g sugar
60g milk
½ tsp vanilla extract (accidentally omitted)
70g cake flour (I used plain flour)
3 egg whites
25g sugar
1.
Preheat oven to 170°C.
2.
Use hand whisk to whisk the egg
yolks and sugar till pale in colour. Add in milk and vegetable oil, mix well.
3.
Sift in flour in 2 batches,
stir to combine.
4.
With an electric mixer, whisk
egg whites until foamy, gradually add sugar and continue beat till soft peak
form.
5.
Take 1/3 of egg white and mix
into egg yolk batter with a rubber spatula. Fold in 1/3 at a time till well
combined.
6.
Scoop batter into paper liners
to about ¾ full and bake for 20 minutes. Leave cake to cool down completely
before adding in the cream.
