Corner Café

October 15, 2008

Raspberry Chiffon Pudding Cups 覆盆子雪紡布丁蛋糕

Filed under: Cakes & Cupcakes — SeaDragon @ 12:00 am
Tags: , ,

This recipe is based on a recipe by a Taiwanese cookery teacher. I’ve tried making it a couple of times before, all with unsatisfactory results. First time the cake won’t come out of the mould, resulting in broken pieces of cake. The second time, the cake did come out of the mould but I found the custard too firm, so this time I adjusted the recipe and changed it around completely. This time, haha, success at last, the custard and jelly tasted creamy and soft. They would be perfect served inside their individual moulds topped maybe with some whipped cream or ice cream, or even raspberry sauce.
However the recipe still needs tweaking if the pudding cups are to be served out of their moulds. Although the custard and jelly tasted creamy and soft, after unmoulding they were too wobbly. Note to self (only for pudding cups if you want to turn them out of their moulds) – the jelly and custard both need to be slightly firmer (it took jelly overnight for it to set properly after baking, so reduce water to 200ml next time, reduce milk in custard to just 225 or even 200ml), increase custard proportion next time and reduce cake proportion. Chiffon cake portion may need to be changed to sponge for a lighter touch, so it does not shrink too much when cooled.

Makes 4 250ml-cup remekins

Raspberry Jelly:
225ml boiling water
1 1/2 teaspoons (4.5g) powdered gelatine
60g caster sugar
1/2 teaspoon raspberry paste (Pasta Frambozen, Koepoe-Koepoe brand) *

Custard Pudding:
1 whole egg
1 egg yolk
50g caster sugar
250ml milk
1/2 teaspoon vanilla extract

Raspberry Chiffon Cake:
2 egg yolks
30g caster sugar
1/2 teaspoon raspberry paste (Pasta Frambozen, Koepoe-Koepoe brand) *
60ml milk
60ml canola oil
75g cake flour, sifted 3 times
3 egg whites
pinch salt
60g caster sugar

* Substitute with pandan paste if desired.
Raspberry Jelly:
You need four 250ml-capacity remekins, no need to grease or line with baking paper. Sprinkle gelatine into boiling water and stir until totally dissolved. Add sugar and raspberry paste and stir to dissolve. Pour about 60ml (3 tablespoons) of the jelly mixture into each remekin (you may have a little jelly mixture left, set that in a small cup). Put the jellies into the refrigerator to set.

Custard Pudding:
Put milk and sugar into a small saucepan and bring to a slow simmer on the stove. Lightly whisk whole egg and egg yolk with vanilla until combined. When the milk mixture reaches 80°C (or when it just starts to have bubbles at the edges of the pan), pour it slowly into the egg mixture, whisking continuously as you pour. Strain the mixture and then put into the refrigerator to cool. When cold, divide the pudding mixture equally into the four remekins with the set jelly.


Raspberry Chiffon Cake:
1. Start preparing the cake mixture only after the jellies have set. Boil a pot of water for water-bath. Lay a teatowel in a roasting tray and set aside. Preheat oven to 160°C.
2. Whisk egg yolks, 30g sugar and raspberry paste in a mixing bowl until combined. Add milk and oil, whisk to combine. Lightly whisk in sifted flour in a few batches.
3. Beat egg whites and salt in another mixing bowl until tiny even bubbles. Gradually beat in the 60g sugar, tablespoon by tablespoon, until soft peaks formed.
4. Scoop 1/3 of the meringue into the flour mixture and fold in lightly. Then fold in the remaining meringue.
5. Spoon or pour the cake mixture equally into the four remekins with the pudding mixture and jelly. The cake will float to the top of the pudding mixture, so don’t worry too much about mixing the two mixtures. The cake mixture can be filled up near to the rim of the remekin.
6. Arrange the four remekins in the prepared tray lined with the teatowel, the teatowel will stop the remekins from sliding on the tray. Pour boiling water into the tray to come up to 1/2 or 2/3 of the remekins.
7. Put the tray into the oven and bake in water-bath for about 40 minutes, or until cooked when tested with a skewer. If the cake starts to colour too much or starts to split on the surface, you can turn the temperature down to 150°C.
8. Remove from oven and let cool in the remekins. Then put the remekins into the refrigerator and chill until cold. When cold, slide a knife around the edges to loosen and slightly warm the bottom of the remekin to release the jelly and turn out onto serving platter.


Taste: Soft, creamy custard with soft jelly top and chiffon cake base
Consume: Serve cold
Storage: Can be stored, covered, for a couple of days in the refrigerator
Recipe Reference: ‘布丁蛋糕’ recipe by 孟兆慶 老師


  1. this is beautiful; must be tasty, too. 3 in 1. will try it out one day.

    Comment by delia — October 16, 2008 @ 1:23 pm | Reply

  2. SD,
    Didn’t know you migrated to wordpress!
    Glad to have found your blog now.

    These looked lovely!
    Does the chiffon base has intense raspberry flavour as you used only
    1/2 tsp of the raspberry paste?

    Comment by Florence — October 16, 2008 @ 4:22 pm | Reply

  3. delia,
    Hmm, ‘3 in 1’ maybe a better name 🙂

    Haha, WordPress has more features and easier to use. Yes, it has quite an intense aroma with just that amount.

    Comment by SeaDragon — October 16, 2008 @ 9:49 pm | Reply

  4. sd

    i did not know that there is raspberry paste Koepoe-Koepoe brand, must go and look for it. the color red is so vibrant and the cake must be delicious.

    Comment by lily ng — October 17, 2008 @ 12:33 pm | Reply

  5. Lily,
    Yeah, the name is not in English, not sure what language it is – frambozen?

    Comment by SeaDragon — October 18, 2008 @ 9:45 am | Reply

  6. The texture looks just beautiful.

    Comment by Michele — November 6, 2008 @ 1:54 am | Reply

  7. it is good for healthy,isn’t it!?

    Comment by ayu — August 27, 2010 @ 3:47 pm | Reply

    • No desserts is healthy, just eat in moderation!

      Comment by SeaDragon — September 6, 2010 @ 5:47 pm | Reply

  8. hi seadragon, can i check with you where did you got the raspberry paste from?

    Comment by jess — November 14, 2011 @ 10:07 am | Reply

    • It should be available where you can get the pandan paste, but don’t look for the name raspberry on the bottle, as it is labelled under its Dutch name frambozen! Confusing I know but it is made in Indonesia after all, LOL…

      Comment by SeaDragon — November 14, 2011 @ 4:09 pm | Reply

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