Strawberry Hokkaido Chiffon Cup Cakes

Tested Recipe Adapted from 

Strawberry Hokkaido Chiffon Cup Cakes


Chiffon cake:
3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar

Filling: (strawberry cream)

60g dairy whipping cream
15g sugar
45g fresh strawberry puree

Icing sugar, for dusting

Preparation Instructions:

1. Preheat 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 combined.

9. Scoop batter into pre-arranged paper liners to about 3/4 full.

10. Bake for 20-25 mins at middle rack.

11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water)

12. Add in strawberry puree, mix well.

13. Pipe strawberry cream into cupcake and dust with icing sugar. Refrigerate before consume.


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