This was another version of the Hokkaido Chiffon Cupcakes I tried out after finding some brown paper cupliners.
These are the brown paper cupliners I bought. They are about 300ml capacity each, costing AUS$9.95 for 25 cups, and more than double the size of the original Jun Mei’s cupcake which is about 125ml each.
This time I decided to use a recipe using cake emulsifier to create a more finer textured cakes. The texture of the cakes definitely improved a lot and they looked much closer in likeness to the original from Jun Mei.
The soft and fine texture of the cake.
After cooling, the cakes did shrink, but the brown paper cupliners were able to hold firm and not collapsed. Although the cake was soft, the taste was closer to a light moist sponge than a really soft chiffon, I think I might be able to reduce the cake flour to about 45g or even 40g next time for an even lighter cake, and just hope that this won’t create too much shrinkage though.
Makes approx. 3 cupcakes using 300ml-paperliner
2 egg yolks
25g caster sugar
5g (about 1 teaspoon) ovalett special
30g warmed milk, at room temperature
1/2 teaspoons vanilla extract
55g cake flour
1/2 teaspoon baking powder
30g canola oil
2 egg whites
1/8 teaspoon salt
30g caster sugar
Pastry Cream or Crème Chantilly
1. Prehaet oven to 170°C. Sift flour and baking powder and set aside.
2. Beat egg yolks, 25g sugar and ovalett special on medium high speed for about 3-4 minutes, or until the mixture is pale and resembles buttercream. Add room-temperature milk and continue beating at medium speed for about 2 more minutes, or until the mixture resembles softly whipped cream. Beat in vanilla to combine.
3. Add sifted flour mixture and mix well to combine. Add canola oil and mix in well to combine.
4. In another clean mixing bowl, whisk egg whites with salt until soft peaks, gradually add 30g sugar and whisk until stiff peaks.
Stiff peaks stage, the mixture will not fall down when the bowl is turned upside down – lift up the whisk slowly when checking.
5. Scoop 1/3 of the egg white mixture into the yolk mixture and fold in to combine. Repeat two more times with the remaining egg white mixture.
6. Divide batter evenly into 3 300ml-paper-cupliners, filling to about 70% full.
7. Bake for about 20 minutes, or until cooked.
Just baked, the cakes had risen and puffed up.
8. Remove from oven and let cool.
After cooling, the cakes shrank down a little.
9. When the cupcakes are cold, use the nozzle of the piping bag to poke a hole on each cupcake and pipe in filling. Stop piping as soon as you see filling starting to ooze out from the hole. Serve cold straight from the cup with a spoon.
Taste: Very fine-textured and soft cake with delicious creamy filling
Consume: Best serve cold
Storage: Store in airtight container in the refrigerator for up to 2-3 days
Recipe Reference(s): ‘Chiffon Cake’ recipe from Bakels