HOKKAIDO CHIFFON CUPCAKES ...

HOKKAIDO CHIFFON CUPCAKES

adapted from :    anncoojournal.com

yields :    8 pcs

Ingredients :

3  egg  yolks  (large egg)

25  gm  sugar  ( 2 tablespoon )

35  gm  corn oil  ( 5 tablespoon )

60  gm  fresh milk  ( 1/3 cup )

1/2  tsp.  vanilla extract

70  gm  cake flour  ( 3/4 cup )  or plain flour

3  egg  whites

25  gm  sugar  ( 2 tablespoon )

Filling :

60  gm  Non-Dairy Whipping Cream  ( 7 tablespoon )

2  tbsp.  Yuzu jam  (me used Mixed Berry Jam)  or jam of your choice

Icing sugar/Snow Powder for dusting

Instructions :

1.  Pre-heat oven to 170'C.  Arrange 8 paper cupcake liners on baking tray.

2.  Use hand whisk to whisk the egg yolks and sugar till pale in colour.  Add in corn oil and milk, mix well.

3.  Sift flour in 2 batches, stir to combine.

4.  With an electric mixer, whisk egg whites until foamy.  Gradually add in sugar and continue beating till soft peaks form.

5.  Take 1/3 of egg white and mix into egg yolk batter with a rubber spatula.  Then fold in balance egg whites till well combined.

6.  Scoop batter into paper liners to about 3/4 full and bake for about 20-25 minutes at the middle rack of the oven.  Leave cake to cool down completely before adding in the cream.

7.  Filling :   Whisk Non-dairy Whipping Cream to soft peak form and fold in 2 tablespoon Yuzu jam, fold with a rubber spatula.

8.  Spoon Yuzu cream mixture into piping bag and pipe into the center of the cake.  Dust with some icing sugar and decorate with some Yuzu peels on top.