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I have never eaten a Hokkaido Chiffon cake before today.
Are you shocked?
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!
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.
I added the sugar and continued whisking until I reached the stiff peak stage.
And baked them.
To make the filling, I first pureed the strawberries. This was set aside.
They were pretty good.
Well, it is a good thing I made quite a few!
I. Shall. Resist.
Adapted from Mandysbakingdiary
For the egg yolk mixture:
3 egg yolks
65g plain flour
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.
For the egg white mixture:
3 egg whites
1/4 teaspoon cream of tartar
1. In a separate bowl, whisk egg whites until frothy then add the cream of tartar.
2. Whisk to soft peak and add sugar gradually til you reach stiff peak.
3. Fold in 1/3 of the egg white mixture into the egg yolk mixture. Stir to combine.
4. Gently fold in the rest of the egg white mixture into the egg yolk batter so as not to deflate the batter.
5. Spoon into paper cases and bake in a preheated oven at 160°C for 25 mins.
6. Once baked remove from the oven and cool completely on a cooling rack.
Adapted from nasilemaklover
180g whipping cream
135g strawberry puree
1. Beat whipping cream with sugar until firm and stiff over a bowl of iced water.
2. Add strawberry puree and mix well.
3. Pipe strawberry cream into cupcake and dust with icing sugar.
Note: Refrigerated before consuming.
I'm linking this post to Bake Along and this week's theme is Chiffon Cakes jointly hosted by
Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Lena of Frozen Wings