Daily cake - Hokkaido chiffon cake with vanilla custard

We're on the 3rd day in the year of 2013.. Sonia started school today.. shes super excited abt it and couldnt stop talking abt it yesterday... she misses her friends and cant wait to see em... i guess right now .. shes having her break and I can imagine her mouth munching on sandwiches and talking at the same time hahaha

My cough is not getting any better.. it was better bef we went to USS last weekend.. err did i tell ya that we were there again? Sonia had a blast.. that girl hehehe.. shes just like me... we love wild rides!!! i think she must hv ridden on that dragon roller coaster for like 8 times!! hehehe.. anyway yesterday, I started to cough again.. hubs on the other hand is still coughing away .. his body is a little weak and planning to see his doc again later for antibiotics :o(

Alrighty.. since i didnt hv to send Sonia to school yesterday.. i decided to bake my family's fav cake and also prepared Beef Lasagna for my boys... not an expensive version of beef lasagna but a simplified one... Prego pasta sauce, instant lasagna sheets, minced meat, mushroom soup with half a cup of double cream, chilli flakes, all the dry herbs that i hv in my pantry and 4 packets of shredded mozzarella cheese.. easy peasy... as for the hokkaido chiffon cake... recipe is fm Hearty Bakes.. Love it!!

Hokkaido Chiffon Cupcakes (22 cuppies)
Ingredients:
(A)
 4 Yolks
70g Sugar

(B)
2g Salt
drops of Vanilla Essence

(C)
80ml Milk
60ml Corn oil

(D)
135g Flour (i used Cake Flour)
4g Baking powder

(E)
 6 Whites
50g Sugar

Method:
♥ Preheat oven 180°C
♥ Arrange paper cups on baking tray
♥ Hand whisk (A) till pale in colour.
♥ Add (B)
♥ Follow by (C). Whisk till combined
♥ Sieve in (D). Stir till well-mixed.
♥ Whisk whites till foamy, add sugar. Whisk till medium peak.
♥ Take 1/3 whites fold in with yolk mixture.
♥ follow by folding in the rest of white
♥ scope batter into pre-arranged paper cups about three-quarter filled
♥ baking time est. 20-25mins. - i used 170C and bake it for 18mins)

As for the filling... i am using vanilla custard cream which i hv been using since 2011 hehe.. err except i added a cup of whipped double cream . gulp - guilty as charged!!

Vanilla custard

3 egg yolks

1 / 4 cup sugar

1 stick vanilla bean

1 cup UHT milk

15gr corn flour

1 tbsp Salted butter

Method

1. Mix the egg yolks, sugar, corn flour, stir until well blended and pale yellow in color.

2. Heat the milk and vanilla bean until almost boiling, remove vanilla bean, pour half of the boiled milk into the beaten egg + sugar + corn flour, stir, then pour back into remaining milk , reheat, stirring constantly until custard thickens, remove from fire, add butter, stir until well blended, let it cool/leave it in ur fridge. With ur stand mixer, whisk a cup of double cream till soft/med peak.. add in cold vanilla custard.. mix well bef putting into piping bag.