The recipe, as versatile as the cake, see here & here, is the sort that you can whip up if you are running short of time. If you have 30 minutes to spare, this IS the cake!
Simple is beauty~
Hokkaido Chiffon
Ingredients:
4 Yolks
70g Sugar
1 tsp of Vanilla Essence
80ml Fresh Milk
60ml Corn oil
135g Cake Flour
4g Baking powder
6 Whites
50g Sugar
Method:
♥ Preheat oven 180°C
♥ Arrange paper liners on baking tray
♥ Hand whisk yolks with sugar untill pale in colour.
♥ Add drops of vanilla essence
♥ Add in Milk, follow by oil, manually whisk till combined.
♥ Sieve in Cake flour and baking powder. Stir till well-mixed.
♥ Whisk whites till foamy, add sugar. Whisk till medium peak.
♥ Take 1/3 whites fold in with yolk mixture.
♥ follow by folding in the rest of white
♥ scope batter into pre-arranged paper cups about three-quarter filled.
*Jessie's note: this cake will shrink after cooled. However, do not over-filled up the liners as batter will over flow.
♥ baking time est. 20-25mins.
Recipe adapted from : 不用模型做点心
Looks extremely good and delicious. Nice click too.
ReplyDeleteAwesome cake. Love that cup liners too - so sweet.
ReplyDeleteHi Jessie - can the cake flour be replaced with plain flour? Thanks
ReplyDeleteYummy Bakes: yes u may. I tried before, not much difference in texture.
ReplyDeleteWhat a brilliant idea to bake chiffon cake in paper cups. I'll surely try this recipe in the future as I don't have a chiffon cake pan here. So far I have been searching for the pan at some asian grocery shops but failed. Like your paper cups too. There was one time I was so crazy with these paper cups, I kept buying them & now I must have like 6 or may be 7 different designs but only used once. Your recipe has given me a good excuse to start using them again!
ReplyDelete你的纸杯和信纸很搭呢:)
ReplyDeleteHi, it's me again. Can I quickly check with you to what extend is called "medium peak" when beating egg white? How do I know when is ready?TQ
ReplyDeleteLovely cake! I love this recipe too, tried a few times already, always in my to-bake list :)
ReplyDeleteThis look so light and yummy, tak boleh tahan, must try soon, hehehe..so long did not try chiffon already, like the light texture, no burden at all. Have a lovely weekend ahead.
ReplyDeleteI have not tried this cake before. You have convinced me I have to.
ReplyDeleteHi, stopping by to say thank you for sharing. I tried this last Saturday. Its very nice - soft and light.
ReplyDelete