Cherilynn, Clarabelle & Clarissa ~ You will not say 'NO' to THIS!
There's many versions of this Hokkaido Chiffon Cupcakes and I totally clueless how the original cupcake really taste like. Some told me it should be soft, cottony and fluffy. And I've seem some with very dense chiffon. I've finally got my hands on one from a bakery shop and I'm totally not impressed ~ because it's so firm. My impression of cakes derived from Japanese recipes are very soft and fluffy with very light cream and sweet aroma of vanilla.
I've modified the recipe from DG's swiss roll recipe, which turn out to be very good. Once you find a good sponge recipe, it's all up to you to do minor alternative to suit your taste. I strongly believe, if you really want to make an authentic Hokkaido Chiffon Cupcake, you probably need Hokkaido milk and Hokkaido diary whipping cream.
You will noticed that this recipe used more eggs than many others that you may google, the choice is yours! More eggs just means more fluffy and lighter cupcake.
5 Egg Yolks (Medium size eggs)
45g Castor sugar
110g Cake Flour
100ml Milk (Preferably if you can get Hokkaido Milk)
1 tsp Vanilla powder or essence
5 Egg Whites (Medium size eggs)
75gm Castor sugar
1/4 tsp Cream of tartar (mixed together with Castor sugar)
- Preheat oven to 180 C.
- Sift the flour and add sugar. Add egg yolks, milk, corn oil Use a hand whisk and combine the ingredients until thoroughly blended. Add vanilla powder or essence.
- Whisk the egg whites until slightly foamy. Gradually add in the sugar and cream of tartar mixture. Whisk at high speed until stiff peak. Do not over beat the egg whites.
- Pour 1/3 of the egg whites into the yolk batter and blend well. Pour the batter onto the egg whites and quickly fold it until well combined. Making sure not to deflate the egg whites. It is best to use a spatula, scraping as you fold.
- Pour the mixture into a large piping bag and pipe into cupcake holders to 80% full. (Alternatively, you may spoon the batter into the cupcake holders) Tap the cupcake holder lightly to remove excessive air pockets.
- Bake at 180 C for 18 to 20 minutes or until skewer comes out clean when inserted into cupcake.
- Place cupcakes onto cooling rack and allow the cake to cool completely before piping the cream into the cupcake. Cupcakes will deflate after completely cooled.
Ingredients for Cream Filling
200ml Non-diary Whipping cream (you may use Diary whipping cream)
4 tsp Instant Custard Powder
- Whip the cream till stiff peak and mix the Instant Custard Powder
- Fill the mixed cream into a piping bag with piping tip #12 and pipe the cream into the middle of the cupcake.
- Pipe a little cream on the top and dust with snow powder or alternatively icing sugar before placing a piece of cut fruit
** You may like to prepare custard cream from scratch and mix with the whipped cream. However, this is perfectly good and easy to make.