Hokkaido Chiffon Cupcakes

Source: Sugar & Everything Nice

Hokkaido Chiffon Cupcakes 
Makes about 10 cupcakes 
Recipe Adapted from Nasi Lemak Lover

Ingredients for the Cupcake:
3 egg yolks
1/8 tsp of salt 
20g vegetable oil (you can also use corn/canola/sunflower oil) 
20g milk 
25g self-raising flour 
105g egg whites (about 3 eggs) 
1/8 tsp cream of tartar 
40g castor sugar 

Method: 

1) Whisk egg yolk with salt. Add in oil and milk and mix well. 
2)  Sift flour and baking powder into the egg yolk mixture. 
3) Beat egg whites with cream of tartar until foamy and then slowly add in the sugar and beat till soft peaks 
4) Fold in half of the egg whites into the cake batter and mix until incorporated using a whisk or spatula. Then add in the other half and mix them evenly (do not overmix - you want to maintain the volume of the cake batter). 
5)  Fill the mixture into the cupcake liners.
6)  Bake at pre-heated oven at 160c for 20mins. Leave to cool completely before filling.
7) Make a small hole at the middle, pump the custard cream into the chiffon. Chill for at least an hour before serving.
Custard Cream Filling:

Ingredients:
30g non-dairy whipped fresh cream, cold from the refrigerator
1 tsp custard powder

Add the custard powder to the fresh cream and whip until it is almost stiff peaks. 

Chocolate Chiffon Cake

Source: Basic Kitchen


Ingredients
115 g dark, semisweet chocolate
1/2 c (125 ml) water
1/2 tsp salt
1 cup (140 g) flour
1 tsp baking powder
5 eggs, separated
2/3 cup granulated sugar
1 tsp vanilla essence

Preheat the oven to 350 F/180 C.
Break the chocolate into square and put with the water and salt put in the microwave over for 15s or until the chocolate melt (it should not take more than 30s).
In a bowl, mix together 1 cup flour and baking powder.
Grease a 24 cm baking tin. 
Put the egg whites into a bowl and beat until soft peaks. Fold in sugar.
When chocolate mixture has cooled, add egg yolks and vanilla. Stir in flour and baking powder mixture until well combined.
Gently fold into egg white mixture.
Pour into prepared pan and bake for 30 to 45 minutes or until a tester comes out clean.
Let cool and then ice with chocolate frosting (I dust icing sugar on top).

Pandan Chiffon Cake

I baked this over the weekend.  Recipe taken from Saji magazine.

slightly heavy

Recipe from magazine

Ingredients:
200g castor sugar (what I had left lol)
240g plain flour
125ml corn oil
7 eggs (separate the white and yellow)
1 tsp pandan essence (I don't have pandan leave lying around the house)
3tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar


Method: 

• Preheat oven to 180C. 
• Grease the cake pan with butter
• Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 1/2 of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.
• Beat the egg yolks with a balloon whisk and mix in 1/2 of sugar and add a few drops of pandan essence
• Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add corn oil. Set aside.
• Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. 
• Pour into the cake pan and bake in preheated oven for about 45 - 55 minutes.  A needle comes out clean when inserted in the middle. 
• Remove cake from the oven. invert the pan immediately. Allow it to cool completely.