Aspiring Bakers #13: Hokkaido Chiffon Cupcakes

Hokkaido Chiffon Cupcakes
Recipe shared by Mindi

Ingredients

Cupcakes:

2 cups	Cake flour
1 tbsp	Baking powder
½ tsp	Salt

5	Egg yolks
1 cup	Milk
½ cup	Vegetable oil
½ tsp	Vanilla extract

8	Egg whites
½ tsp	Cream of tartar
1 cup	Sugar

Whipped Cream Fillings:

2 cups	Whipping cream
¼ cup	Sugar
½ tsp	Vanilla extract

Method

Cupcakes:
1. Preheat oven at 200°C. Sift the cake flour together with baking powder and salt. Set aside.
2. In a mixing bowl, beat the egg yolks with milk, oil, and vanilla extract until well cooperated.
3. Add the dry ingredients into the egg yolk mixture, and beat until the batter is smooth. Set aside.
4. In another clean bowl, beat the egg whites until frothy. Add in cream of tartar and beat until soft peaks. Add in sugar gradually and beat till still peaks.
5. Fold the egg whites into the cake batter in 3 parts.
6. Spoon into cupcake cups evenly. Tap them on a flat surface a few times to break the large air bubbles in the batter.
7. Bake at 180°C (170°C works best for my cupcakes) for about 20 minutes or test with skewer.
8. Remove from oven and leave them to cool on racks straight up.

Whipped Cream:
1. Measure the whipping cream, sugar, and vanilla into the mixing bowl. Mix on high speed until soft peaks.
2. Fit the piping bag with a narrow tip, and fill it with the whipped cream. Pipe the cream into center of the cupcakes after they are completely cooled. Dust with powdered sugar (optional).

I am submitting this to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min’s Blog. Join in the fun! Info can be found here.

Purple Sweet Potato Chiffon Cake



Purple Sweet Potato Chiffon Cake

Recipe adapted from Kevin Chai’s “Chiffon Cake is Done” (Sweet Potato Chiffon Cake)

Note: Recipe below had been heavily modified. Not the original recipe. 

Ingredients:

4	Egg yolks
10 g	Sugar
1/4 tsp	Salt
~120 g	Cooked sweet potato (mashed)
30 ml	Oil
60 ml	Water
30 ml	Milk
100 g	Plain flour
1/4 tsp	Baking powder

4	Egg whites
50 g	Sugar
1/4 tsp	Cream of tartar

Method:

1. In a bowl, whisk egg yolk with sugar until pale and fluffy. Add salt, mashed sweet potato, oil, milk, and water, mix well.
2. Add in sifted flour and baking powder. Mix until the batter is smooth.
3. In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
4. Add in sugar gradually and beat till stiff peaks.
5. Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
6. Pour the batter into chiffon tube pan. Tap the pan lightly to get rid of bubbles.
7. Bake in preheated oven at 170 degree C for 45-50 minutes or test with skewer.
8. Invert the cake and let it cool completely in pan. When cool, run a thin knife along the edges and unmold the cake.

 

Notes:

1.  Could not remember the recipe exactly as I do not have the recipe book with me now but if I am not mistaken, it calls for 100 ml of coconut milk (which I substitute with milk and water), 40 ml of oil, and 110 g of mashed sweet potatoes.

2.  I cut some of steamed sweet potatoes into smaller chunks and mix it in when folding the egg whites.

3.  The batter before folding in the egg whites is very thick (as seen in picture above).

4.  For my sugar-free version I used 1 tbsp of Splenda for the egg yolk batter and 3 tbsp for the egg whites.

Soft, fluffy, and flavorful! Family loved it! And somehow it taste sweeter on the next day. @_@

Lychee and Rambutan Swiss Roll

I used my usual chiffon cake recipe. The filling was suppose to be fresh mix fruits, but when I saw the leftover canned lychee and rambutan, I decided to just use them instead. >.< Lazy me.

Back on track...

I was in a slump and now I am getting things back on track - blogging is one of them =D

For now, just pics of what I had baked some time ago.

Sugar-Free Banana Chiffon Cake

Whipped the egg white by hand just because I was too lazy to take out my hand mixer - I regretted it. xD
The cake is dense because I added more mashed bananas.

Sugar-Free Red Bean & Black Glutinous Rice Chiffon Cake

Soft and fluffy but subtle flavor.

Sugar-Free Cream Cheese Chiffon Cake

And...

Over-whipped whipped cream. Dx

 Our current addiction, cheese hot dog buns.

Fu Chuk Yi Mai (Barley with Beancurd Skin) Chiffon Cake

Cooked fu chuk yi mai (fu chuk = beancurd skin, yi mai = barley) last weekend. It is one of our favorite tong sui (sweet soup/custard dessert) and we like it really thick. Decided to use it to make chiffons since it is basically the same with soy milk.

Mmm mmm...Left it to cook over charcoal fire for hours till it's nice and thick.

Fu Chuk Yi Mai (Barley with Beancurd Skin) Chiffon Cake

Makes 2 10-cm chiffon cakes

  

Ingredients:

2	Egg yolks
10 g	Sugar
70 g	Fu chuk yi mai
15 ml	Oil
40 g	Plain flour
10 g	Corn flour
1/4 tsp	Baking powder

2	Egg whites
10 g	Sugar
1/8 tsp	Cream of tartar

Method:

1. In a bowl, whisk egg yolk with sugar until pale and fluffy. Add fu chuk yi mai and oil, mix well.
2. Add in sifted flour, corn flour, and baking powder. Mix until the batter is smooth.
3. In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
4. Add in sugar gradually and beat till stiff peaks.
5. Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
6. Pour the batter into 2 10-cm chiffon tube pan. Tap the pan lightly to get rid of bubbles.
7. Bake in preheated oven at 170 degree C for 30-45 minutes or test with skewer.
8. Invert the cake and let it cool completely in pan. When cool, press it down!!! run a thin knife along the edges and unmold the cake.

Notes:

1. I used Splenda (artificial sweetener) – doesn’t affect the taste and texture of the chiffon cakes.
2. The fu chuk yi mai’s taste is not very strong (compared to my previous soy milk’s) but we love the bits of barley.
3. Saw the videos shared by Jess of j3ss kitch3n (thanks, Jess!) in this post and decided to try unmolding one of the chiffon cakes by pressing it down and it worked! o.O

Left: unmold by pressing. Right: knife...I guess I am more careless with knife. -stabs cake-

Soy Milk Chiffon Cake

Soy Milk Chiffon Cake

Makes 2 10-cm chiffon cakes

  

Ingredients:

2	Egg yolks
10 g	Sugar
60 ml	Soy milk
15 ml	Oil
40 g	Plain flour
10 g	Corn flour
1/4 tsp	Baking powder

2	Egg whites
10 g	Sugar
1/8 tsp	Cream of tartar

Method:

1. In a bowl, whisk egg yolk with sugar until pale and fluffy. Add soy milk and oil, mix well.
2. Add in sifted flour, corn flour, and baking powder. Mix until the batter is smooth.
3. In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
4. Add in sugar gradually and beat till stiff peaks.
5. Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
6. Pour the batter into 2 10-cm chiffon tube pan. Tap the pan lightly to get rid of bubbles.
7. Bake in preheated oven at 170 degree C for 30-45 minutes or test with skewer.
8. Invert the cake and let it cool completely in pan. When cool, run a thin knife along the edges and unmold the cake.

Someone was nipping at my cake! Look at the edges D=

Notes:
Very fine texture, soft, and suprisingly, very strong soy flavor. I almost gobbled one whole cake...almost.