Hokkaido Chiffon Cupcakes with Whipped Cream Filling



I am hooked! the first time i baked hokkaido chiffon cake.. the texture and the taste wasnt even close to this one.. i think i hv eaten like 4 cuppies so far.. i hv 6 more in the fridge.. enough to last us till Saturday hehe


It all started last weekend.. we went to one of the neighborhood shopping malls where i grew up.. my parents used to live in that area while i was still schooling and i used to take the bus fm there to go to school.. back then 'central' (as i call it) wasnt as "happening" as right now.. there were not as many shops but enough to keep a 14yr old girl happy.. i remember spending time there every weekend with my family and we wud always end up patronizing a malay stall that sells Mee Soto.. up to now.. the shop is still there and whenever i feel like Mee Soto i wud end up going there.. anyway.. there were quite a number of shops that are still there today.. one of them was this bakery shop.. ya know.. the non fancy pansy expensive kinda bakery shop which u can find in ur neighborhood.. i went in.. saw this hokkaido chiffon cuppies and bought a piece...shared it with hubs and darn.. i wish i had gotten the whole box!


The texture and the taste of their cake was something that i didnt expect.. super soft and creamy; so much so that i thought i had eaten a japenese cotton cheesecake! got home.. looked thru my blog and decided that if i wanna bake hokkaido chiffon cuppies again.. i might as well try out another recipe and oh boy was i glad!! awesome recipe.. awesome taste.. so creamy and soft... tastes even better then the one that i bought last weekend.. thank you dear Mindy for sharing this wonderful recipe.. will definitely bake it again and again and again and again...


Jot down the recipe ok and gv it a try...i promise ya that u will love it!

Ingredients:
2 cups cake flour before sifting
1 cup sugar*
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
1/2 tsp vanilla extract
5 egg yolks
8 egg whites
1/2 tsp cream of tartar (or 1/2 teaspoon lemon juice or white vinegar)

Whipped Cream Filling:
2 cups whipping cream
1/4 cup sugar
1/2 teaspoon vanilla extract


Method
1. Make sure everything is at room temperature, especially eggs and milk. Preheat the oven to 350 F.
2. Shift the cake flour together with baking powder and salt into a large mixing bowl.
3. In a medium bowl, blend well milk, oil, vanilla extract and the 5 egg yolks.
4. Add the egg yolk mixture to the dry ingredients, and beat it for about two minutes.
5. Beat the egg whites with cream of tartar on high speed until foamy, then slowly add in sugar and continue to beat until stiff peak form. (Mindy says: "Most recipes tell you to add most of the sugar to egg yolks, and only add a small amount to the egg whites, but some bloggers say that professional bakers do just the opposite. Huh! Trade secrete! I tried it today, and it worked really well!")
6. Fold the meringue into the yolk mixture in 3 parts.
7. Spoon into 24 cupcake cups evenly, give them a couple of big taps on the table to break the large air bubbles in the batter for finer texture of the cakes, and bake at 350 F for about 20 minutes. Tooth pick test for doneness. Remove from the oven, and cool on racks straight up.
8. Measure the heavy cream, sugar and vanilla into the mixing bowl, mix on high speed until medium peak form.
9. Fit the piping bag with a narrow tip, and fill it with whipped cream. Pipe the cream into center of the cupcakes after they are completely cooled or refrigerated. Dust with powdered sugar.


Ok peeps.. my butter is out and i hv to start cracking my eggs...... trays and trays of eggs... gulp.. talk soon!

77 comments:

Alicia said...

Hi Rima, another wonderful recipe to die for! Juz the right cake tat I had wanted to bake after visiting the food fair! Will def try baking later. Enjoy reading ur blog!

lina said...

salam rima - i can't wait to bake this cake....serious is sound really cool...insya Allah will give a try someday...yes keep it this recipe.....super...super..duper the best....

Rima said...

Ty Alicia... gv it a try ok.. u will not stop at one cuppies hehehe

Rima said...

Salam Lina
how hv u been? lama tak nampak.. yes yes if u hv the time.. bake it... this weekend ker hehe

Yani said...

Alalala..that day i've try wit custard fillings kak rima..next time i'll try wit this whip cream fillings!!must be yummmyyy!!

Hesti HH. said...

Wow...a slightly different recipes of hokkaido chiffon cupcakes kak Rima...but it looks so moist! mine is good but not that moist...izin catat resepnya ya kak...wanna try it soon! Thanks.

atie @ ejay said...

salam kak rima..
atie nih ntah bila nak buat HCCC nie..asyik jamu mata orang punya je hehe

CT Delima said...

As'salam Rima

wow! awsome..kalau dapat gigit chiffon cupcake ni nikmatnya sampai malam tak hilang ni Rima hehehe. nampak sangat lembut tu, geram pulak nak mencuba :)

Mel said...

This Hokkaido Cupcakes is most craving for.... A lot of food bloggers give thumbs up for this. But I have yet to bake....seems I have to at my soonest!!

Dzah said...

Awww.... I've been thinking to bake ur 'chiffon keju bakar' this week. Now I had to postpone it laa... I need to bake this one first...

mimie kesuma said...

assalam kak rima...
ahirnya... ft yang dok tayang kat fb muncul juga kat blog ...
nak try ujung minggu ni lah kak,,,
minta izin ambik resepi kak...barakallah ya kak... :)
#choi mimie

sabar dubai said...

kak rima...mouth watering betul laaa di subuh hari.....will try soon......nmpk lembut ajee kejadiannye..

Ribbon Clown said...

ahem.. central sounds so familiar.. he he which bakery u pegi beli cuppies tu... nak try gak..

Dewi said...

Adduuhhhh...! During my off day last week, ingat nak bake this cake tau. Got it from a book, sekali time tak kasi chance plak. Nak pakai ur resepi je la... Soon soon soon soon *chanting* :))

an said...

Rima. Tqvm to share the recipe. Will give a try. For whipping cream, is it dairy or non-dairy? Always got confuse on whipping cream. Tq once again.

~Aini, PG

Anie said...

Rima,

I baru buang 1 botol 250ml cream yg I 'terbeli' a few weeks back sbb expired on 29th May :( This few weeks I tak sempat nak bake apa2 sbb lepas Jannah sakit, now hb plak yg sakit.

I sure will try make these cakes one day, insyaallah....really2 miss the neighbourhood bakeries yummzzz

Rima said...

Yani
i wanted to but decided on whipped cream.. kerja ringkas hehe

Rima said...

Hesti
yg dulu also not that moist.. yg ini lagi enak .. gv it a try ok

Rima said...

Atie
besok pi buat ok.. tak makan masa pun benda ni.. cepat ajer and best of all.. can bake many many at one go hehe

Rima said...

KCT
buat ah .. sedap dimakan.. cepat di bakar hehe

Rima said...

Mel
yeah.. i saw it too until i bought a piece of hokkaido chiffon cuppies.. didnt know it tasted that good cos the ones i had baked bef wasnt as moist.

Rima said...

Dzah
that one also sedap but kan semenjak ku ter addicted dgn yg ini.. i wud say.. bake this one first baru yg chiffon keju ok

Rima said...

Sabar
memang lah lembut sekali cake ni.. tak kering.. moist and enak.. suka dehhh

Rima said...

RC
yg dekat NTUC baru tuuuu... i bought my lens also daerah situ.. thats why i ended up going to my dulu dulu kedai kek

Rima said...

Dewi
dah tok sah tangguh tangguh lagi.. pi buat and makan pelan pelan.. can get 24pcs so enough lah to go around

Rima said...

No worries Ari.. i used dairy whipping cream

Rima said...

Anie
u know what.. i also baru buang one of the pack yg i dah bukak.. bau bacin if dah tak boleh pakai.. yikes!

Ni ade half pack left.. dari membazir i rather buat ganache and simpan kat freezer.. lagi worth my money

Neighborhood bakeries where all the oldies cakes are being sold.. lagi lagi yg ade cream and colourful pipping jelly on top.. makes u wonder.. why they keep on baking the same one year after year.. hmm

Rima said...

Mimie
cuba ok.. u will like it for sure.. jgn termakan byk sudah hehe

Ummi said...

Waaaaaaaaaaahhh, akak terlambat datang ni mesti x tinggal satu pun kan...semua sudah kasi hantar order tuh....cantik gebusss betul kejadian chiffon cake ni....adeeei, dah xda kerajinan skrg ni Rima, byk sangat hal menjengah dan memalaskan akak ke dapur...adeeeii

laila said...

hi rima,

wat egg grades do you use for this recipe?

Also do u pipe the cream into the cake as well or jz the top?

Thanks :)

Regards,
laila

Nana (Sallina Abas) said...
This comment has been removed by the author.
Nana (Sallina Abas) said...

Hi Rima, been your silent reader for more than a year now and have tried numerous recipes frm your blog...:) I was so tempted to bake this cupcakes using your recipe. Would also like to ask for permission to copy paste this recipe on my blog. Thanks

Noriha said...

Hi Kak Rima, i can see from the pix that the texture is super soft..dun think its an issue for 1 person to finish 10 cuppies :)

Noriha

Joelyn said...

Dear Rima, I have just chanced upon your blog and you made such wonderful lapis cake....and this Hokkaido Chiffon Cupcake is something on my to-do list for the longest time but got burried away after some time. Would like to ask where did you get the beautiful liners from, do they sell online? I reside in Malaysia. Thanks heaps in advance, Joelyn.

Aisyah said...

i baked this cake last night and it was nice! tak boleh stop munch! :D

Ribbon Clown said...

Okay..noted..I'm gonna go and cekidaut that place soon ;)

Liyana.H said...

Hye kak rima!Thank you for sharing this great recipe with us..I baked it today and it was successful!very fluffy and not too sweet..but the smell is quite eggy according to my family and other half..maybe instead of 1 teaspoon of vanilla would do the trick?

Rima said...

KUmmi
kadang tu keinginan tu ade but bila masa tak mengizin kan.. kita redha ajer lah hehe.. if kerajinan tu datang balik.. pi buat kek ni yg tak sampai satu jam dah siap.. sure bapak and mak budak suka opp

Rima said...

Laila
my eggs are approx 57g and yes i piped it into my cake..

Rima said...

Nana
Ty for coming by and sure.... happy baking!

Rima said...

Noriha
LOL u r right especially when u eat it cold! op

Rima said...

Joeyln
welcome welcome.. hope to see u here more often.. the liner i got it fm my last trip to jakarta.. wished i had bought it more cos they were the thick type..

Rima said...

Aisyah
habis lahhh hehe.. ty for trying!

Rima said...

RC
u do know that its in AMK right? o)

Rima said...

Liyana
really? maybe u can do so.. ur using vanilla essence or paste or extract? most chiffon cake recipe calls for 5 egg yolks and to me its ok..

Faeez said...

You are right, this is an awesome recipe. Your pics & description buat i nak rasa itu jam jugak. So I tried baking yesterday. Thanks again for sharing.:)

MrsAziran said...

Assalamualaikum Rina,

I try buat this recipe today, masa bakar the cake naik cantik tapi bila keluar oven dia macam turun sikit! What's the problem ye? Tapi rasa dia sedap jugak :)

MrsAziran said...

Assalamualaikum Rina,

I try this recipe today, masa dalam oven nampak naik cantik tapi bila keluar dia macam turun sikit! Apa ye masaalah? tapi rasa dia sedap sangat gebu...

By the way thank you for sharing :)

Rima said...

Faeez
Ramai yg dah mencuba and alhamdullilah.. its a light cake so memang lah boleh termakan byk hehe

Rima said...

Mrs Aziran
its perfectly alright if dia turun sedikit.. the texture tak padat kan?

MrsAziran said...

Rima,

oh texture dia sangat gebu dan lembut, memang rasa macam chiffon cake la..nanti i try lagi sampai jadi macam u punya..

MrsAziran said...

Rima, texture dia gebu and memang rasa macam chiffon cake. Cuma nampak tak cantik sebab turun :(
I will try again sampai jadi macam u..:)

Joelyn said...

Thank you Rima, I have not seen anyone made such wonderful awesome lapis, really....book-marked your site as my top favourites :) Too bad the cups are from Jakarta.... +_+ too far for me to get them too. Cheers, Joelyn

AzLiN said...

Salam Kak, I dah buat dah kek ni with whip cream filling... Texture very soft & gebu. I like... But as the cake cools, it pulls from the sides of the liners and shrinks a bit.. Atasnya pun cam merkah/pecah.. Are those normal?

Anyway, Kak can I have the recipe for the custard filling? Please...

Thanks kak

Rima said...

Joely
i ran out of it too and am planning to buy lots when i go to jakarta again.. err dont know when lahhh hehehe

Rima said...

Azlin
the custard filling tu i used the one fm my eclair recipe.. u pi cari kat sana ok..

The first time i baked it using this cuppies.. dia tak shrink pun.. the second time u ade shrik sikit.. i suspect kan.. its bec of the cuppies liner lah.. yg ini paper dia jenis keras.. i know cos the second time i baked it.. i guna kan the blue liner and also this liner... yg liner ni tak shrink ponggg

agatha said...

I've tried this recipe, it is absolutely a keeper! Thanks Rima for sharing it.
However, do you have any idea which type of cheese I can add into the recipe? I preferred the salty taste with milk flavour of chiffon cake :P
Thanks in advance for your reply.

Rima said...

agatha
u meant for fillings?? u can always use cream cheese fillings if u like

agatha said...

Hi Rima, thanks for the suggestion. I was thinking to add cheddar cheese to the egg yolk mixture so it tastes cheesy and a bit of salty. The cream cheese filling is not a bad idea though, thanks again!

Anonymous said...

Hi Rima... I am just wondering how long can I keep these cakes? Can these be stored overnight in the fridge without drying out the texture?

Thanks a lot for sharing the recipe with us:)

Zan

Rima said...

Zan
i keep it in an airtight container and place it in my fridge.. its alright to keep it for 3 days.. no issue..

Anonymous said...

Thanks so much for your quick reply. Will be baking these later:)

Zan

rahyan said...

Hi Kak Rima,

I tried making this cakes but it shrunk! boo hoooo! What could be my undoing??

Anonymous said...

Hi Kak Rima,
can i know where can i get the red cup cake ? Its look nice, Thanks!

Rima said...

rahyan
try not to overfold it till its runny.. it shud hv cloud like batter.. try again ok

oh it will shrink a little but just a little ajer

Rima said...

anon.. as stated i wud appreciate if u cud sign off with ur name.. i got it fm jakarta

LindaNazmi said...

Sis rima,
I tak brape clear utk instruction num 6 tu, can u explain further, thanks

Rima said...

Linda
ur whipped meringue tu u add to ur egg ynolk mixture in three parts.. fold in gently so that u will not deflate the batter

Liyana said...

Hi Kak Rima,

I've baked a batch from your recipe :) your right is easy and fast to do, but but my issue is the top of my cake is pale white and only a lil tint of light brown even after leaving it in the oven for an extra 10 minute, but the texture is nice smooth and soft, not forgetting yummy! i use a normal gas oven :)

jacquisbakingsomething said...

Hi Rima,
Love your blog. Thank you for sharing your experiences.

I just baked these. 1st lot turned out beautifully. Soft and delish.
While 1st lot was baking, I was scooping 2nd lot into casing, the the batter becomes soft not like the 1st lot. After baking, the top of cakes looked different. What could go wrong. I cant possibly bake 24 at one go.

Thank you for the advise.
Jacqui

Rima said...

Jacqui
i hv the same issue too... the batter deflate a little while waiting for the first batch to bake... try using a bigger casing .. i did that hehe

ada the baker said...

kak rima, another recipe that i must try. can feel the texture. o fluffy ooo

jacquisbakingsomething said...

Thank you Rima.

I forgot to tell you my friends loved this recipe, did it for her birthday. Brought the 1st lot. Super cotton like. Thank you so much for sharing.

I lhave a question, I have a Kitchen aid. When you beat egg whites, what speed do you beat it and for how long tilll its soft and shiny peak and ready for use?.

I use to use a Kenwood and would beat max speed for 5 minutes. Perfect for my sponge cake, With my kitchen aid, I did that at max spped 10 for 5 minutes, my egg whites are dry and all stuck on to the whisk. Think I overbeat it right?

Cakeis also dry. Now I am experimenting on speed 6 for 3 minutes. What would be your advise.

Thank you in advance.
Jacqui

Selvarani T said...

Hi Rima, I am your fan just would like to know what is the difference between cake flour which brand to use and all purpose flour. Your recipe above calls for sugar with an asterisk what type of sugar can I use. Please advise as I am very keen in trying this cake for my mom!s birthday this Saturday. Bye n take care

Rima said...

Hi Selvarani
cake flour.. i bought it fm my local bakery supply shop... if u dont hv it.. u can simply make ur own cake flour... for every cup.. u take out 2tbsp of it and add 2 tbsp of corn flour.. sieve ur flour and voila u got urself cake flour..

Sugar... use castor sugar ok...

Anonymous said...

Hi Rima, was looking thru your method, but noticed that you had two different settings for the oven, do I use the 450 or 350, or is it preheat is 450 & b4 put in cuppies change to 350?
Cassandra

Rima said...

thank you for pointing it out Cassandra.. its 350F.. will correct it .. tks

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