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!
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
1. Make sure everything is at room temperature, especially eggs and milk. Preheat the oven to 450 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!