Hokkaido Cup Cake

Last 2 weeks when we were back home in Klang, we bought 2 boxes of Hokkaido cup cakes from RT Pastry - Vanilla & Chocolate flavour..this was my second time eating it..Hubby liked it so much, especially the filling, the texture was smooth and delicious..

Since I am a baking person, so I decided to give it a try..1st attempt and turned out quite good, with lots of rooms for improvements..for eg:

1. The cake sinked after cooling down..don't know what's the reason, gotta find out and work on it..(read this for more info and updated baking results)

2. Didn't blend the sugar well, could taste the sugar in both the cake and filling..next round, gotta use the caster sugar instead of blending the normal sugar for baking.

3. Texture of the cake not fluffy enough..again, gotta work on it.

Chiffon cake
3 egg yolks

20g castor sugar
35g corn oil
60g full cream milk
70g cake flour
3 egg whites
25g castor sugar

Filling
100g or about 150ml dairy whipping cream
10g castor sugar
1 tbsp instant custard powder
Icing sugar, for dusting

Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff.

12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.



the cake sinked after cooling..gotta improve on this!