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I have never eaten a Hokkaido Chiffon cake before today.
Are you shocked?
Well, you see, a person who bakes as often as I do tends to be a scrooge when it comes to forking out money for cakes. I just cannot bring myself to pay for cakes when I know I can make them at a fraction of the price at home.
Call it occupational hazard if you like. 🙂
So I have heard of these cupcakes, and I have seen them in shops. But I have never made them. And since my mom and sister had taken the kids out, I thought it was a good time to finally make some cupcakes!
They are a bit troublesome to make – indeed in my opinion many Japanese cakes are kinda troublesome to make, but the process is not a difficult one. At the end of the day, you do end up with pretty impressive-looking cupcakes after all that effort!
Here’s how to make these cupcakes!
First of all, I beat together egg yolks and sugar until the mixture became pale and fluffy. This may take a while, especially if you are using a hand-held mixer.
Into this, I added the oil, followed by the milk and vanilla extract.
Once the mixture was well-combined, I folded in the flour. I like to do this by hand.
In the meantime, I whisked the egg whites in a mixing bowl. Once the mixture was foamy, I added the cream of tartar.
I kept beating until the egg whites had reached the soft peak stage. For pictures and an explanation on how to tell the difference between soft and stiff peak, see here.
I added the sugar and continued whisking until I reached the stiff peak stage.
I took 1/3 of the egg white mixture, and mixed this into the egg yolk mixture. There is no need to be gentle here as we simply want to stablise the mixture.
Then I very gently folded the rest of the egg whites into the mixture.
I dished the batter into cupcake cases.
Once baked the cupcakes need to be cooled completely. They will deflate as they cool. Do not panic.
To make the filling, I first pureed the strawberries. This was set aside.
Then I whipped the cream with the sugar in a bowl that was set in an ice bath until the cream was stiff and firm.
The strawberry puree was folded into the whipped cream and piped into the cupcakes.
I placed a slice of strawberry on top and dusted with icing powder.
I must say.
They were pretty good.
After all that effort. I finished my cupcake in less than 5 minutes.
Well, it is a good thing I made quite a few!
I. Shall. Resist.
- 3 egg yolks
- 30g sugar
- 45g oil
- 65g plain flour
- 60ml milk
- 1/2 teaspoon vanilla extract
- 1. Whisk egg yolks with sugar until pale and fluffy.
- 2. Add oil and whisk well.
- 3. Add in the milk and vanilla extract & whisk to combine.
- 4. Fold in the sifted flour gently.
- 3 egg whites
- 45g sugar
- 1/4 teaspoon cream of tartar
- 180g whipping cream
- 35g sugar
- 135g strawberry puree
- In a separate bowl, whisk egg whites until frothy then add the cream of tartar.
- Whisk to soft peak and add sugar gradually til you reach stiff peak.
- Fold in 1/3 of the egg white mixture into the egg yolk mixture. Stir to combine.
- Gently fold in the rest of the egg white mixture into the egg yolk batter so as not to deflate the batter.
- Spoon into paper cases and bake in a preheated oven at 160°C for 25 mins.
- Once baked remove from the oven and cool completely on a cooling rack.
- Beat whipping cream with sugar until firm and stiff over a bowl of iced water.
- Add strawberry puree and mix well.
- Pipe strawberry cream into cupcake and dust with icing sugar.
- Refrigerated before consuming.