Hokkaido Chiffon Cupcakes with Custard filling

 I think I have fallen all over again!! This is one amazing, well almost prefect cake! I loved everything about this cake! Simple to make, cheap to make and the combination of the custard filling and cotton soft cake is perfect!! But.....It lacked flavouring! It had quite a strong eggy smell to it if you ate it alone. So I would probably add a teaspoon of vanilla extract to the cake.  The recipe only gave me 10 cupcakes which is quite sufficient because I have a very small extended family (with cousins' living next door), so 10 cupcakes was enough to feed all of it with no extras for the next day.  I also increased the amount of sugar in both cake and custard filling because I personally prefer my cakes 'sweet' (although most chiffon cakes are not meant to be 'sweet sweet',if you get what I mean). I felt the amount of sugar in the recipe was little.

Filled with custard filling inside.

Adapted from Nasilemaklover

Hokkaido Chiffon Cupcakes

(A)

3 large egg yolks

35g caster sugar (original amount-20g)

35g corn oil

60g fresh milk

70g cake flour

(B)

3 large egg whites

35g caster sugar (original amount-25g)

Custard Filling:

60g dairy whipping cream,chilled

30g caster sugar (original amount-10g)

2 teaspoon custard powder

Icing sugar for dusting

1. Preheat oven at 170 C.
2. Beat yolk and sugar until very pale. (This may take a while. I used my stand mixer and the quantity was quite little for the bowl so it took me about 10 minutes to get to that consistency.)
3. Add corn oil & milk,mix until combined.
4. Add cake flour and mix at the lowest speed until combined.
5. In another bowl, beat egg whites until foamy. Add sugar gradually and continue to beat until soft-medium peak.
6. Take 1/4 of the meringue and mix into the batter to loosen up the mixture.Add the cake batter into the remaining meringue mixture and fold until well combined with a spatula. Divide batter equally (making sure the cupcake liners are fill max 3/4 full) into cupcake liners. ( I got 10 cupcakes from the batter)
7. Bake for 20-25 minutes. 
8. Remove from oven and allow to cool.
9. Prepare filling while baking cupcakes. Place all custard filling ingredients in a bowl and whip until stiff. Place a clingwrap tightly (plastic touching the surface of the custard filling) over the custard filling and chill.
10. Once cupcakes are cool completely, pipe filling into cupcakes. ( Pierce through the cupcakes with the nozzle and pipe.)
11. Chill before serving.

                                    

Custard Chiffon Cake

UPDATE [9-SEPT-2012]

I made this cake again after a few months and I still think this is my all time favourite cake to eat as a snack. This time, I used 175g SR flour and 1/3 cup custard powder instead of 1/4cup which is 35 grams and it still tasted great. It probably needed to be in the oven for another 10 minutes on a lower temperature of 160 C because it was slightly on a moister side of a chiffon cake.

This has been the cake recipe I have tested in the longest time,I could make this all the time and eat it. I purposely made a whole cake to take with me for my travels to Sri Lanka and it finished within three days.

Excuse me for having writer's block at the moment.I came home exhausted from an odd timing flight to find my favourite one (my dog) with maggots and wounds all over her back. Pretty much with no rest I am here sharing you the recipe. Well I just had to share the recipe because it was simply the best cake I have tested so far.

Adapted from MMCC

200g self raising flour

2 teaspoon cream of tartar
35g custard powder

6 large eggs, separated

345g caster sugar

1 teaspoon vanilla extract

80ml vegetable oil

170ml warm water

• Preheat oven to 180C. You will need an ungreased angel cake tin (not a non stick one as well).Do NOT grease it.
• Sift the flour,1 teaspoon of cream of tartar and custard powder three times to ensure they are fully combined.
• In an electric mixer,whisk egg yolks with 230g of sugar until pale and creamy, then add the vanilla extract.Pour the oil and warm water into a jug. While the yolks are still whisking on low speed, add the flour mixture and the oil & water at the same time, whisking until just incorporated.
• In a separate bowl, whisk the egg whites until soft peaks form, then add the remaining sugar & remaining cream of tartar and continue to whisk until the egg whites are stiff but not dry. Very carefully fold the batter into the egg whites with a metal spoon until just incorporated.
• Pour mixture into the cake tin. Bake for 1hour 15minutes or until a skewer comes out clean when inserted into cake.
• After removing the cake from the oven, immediately invert it to cool by balancing the middle funnel onto a bottle neck. It is important for the cake to be inverted and suspended upside down until it is cool to stop it from collapsing.
• When cool, run a knife around the outside of the cake and the funnel. Left the base out of the tin, then use the knife to ease the cake off the base.