Sunday, May 13, 2018


adapted from :    nasilemaklover...
yields :   8 pcs...

For Chiffon Cake :

2  egg  yolks  (A size or large), room temperature
10  gm  caster sugar
20  gm  vegetable oil
40  gm  milk, room temperature
1  tsp  homemade concentrated pandan paste (resepi  refer to ~  (I use pandan emulco)
45  gm  cake flour  ~  sifted

2  egg  whites  (A size or large), room temperature
20  gm  caster sugar
1/4  tsp  lemon juice  (I use cream of tartar)

Chantilly Cream :

100  gm  Dairy UHT Whipping Cream
10  gm  caster sugar
1/4  tsp  vanilla extract

Generous icing sugar  ~  for dusting

Method :

1.  Preheat oven to 170'C.  Arrange paper liners on baking tray.

2.  Hand whisk egg yolks and sugar till pale in colour.

3.  Add in oil, milk and pandan paste, mix well.

4.  Add in cake flour, stir to combine.

5.  Beat egg white and cream of tartar/lemon juice until foamy, gradually add sugar and continue beating till close to stiff peak forms.

6.  Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.

7.  Fold in the balance egg white with a spatula till well combine.

8.  Scoop batter into the prepared paper liners to about 90% full.

9.  Bake for 20 minute at middle rack until done.

10.  To Make Chantilly Cream :   beat dairy whipping cream, sugar and vanilla extract in a mixing bowl (place it over another bigger bowl filled with ice cubes and water).  Beat over high till stiff peak forms.

11.  Pipe Chantilly Cream into cupcake and dust with icing sugar.  Refrigerate before consume...

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