Monday, August 23, 2010

Yum & Mixed Cereal Chiffon Cupcake 紫山药黑米仁戚风杯子蛋糕







4 egg yolk
15g sugar
2 tbsp cooking oil
50g yum & mixed cereal drink

Superfine flour + 1 sachet (38g) yum & mixed cereal = 80g
¼ tsp baking power
¼ tsp salt

4 egg white
¼ tsp cream of tartar
55g sugar

1) Preheat oven to 175C, prepare paper cup.

2) In a mixing bowl, whisk yolks and sugar till pale in colour.
3) Add oil and yum & mixed cereal drink, whisk till combined.

4) Sift in flour mixture and mix till well combined.
5) In another mixing bowl, whisk egg whites and cream of tartar till frothy.
6) Add sugar in 2 batches and whisk till stiff peak.
7) Fold in 1/3 of the meringue into the yolk mixture and mix till just incorporated.
8) Add the yolk mixture to the balance meringue, fold gentle till just incorporated.
9) Pour the batter into paper cup till about 75-80% full. Bake for about 20-25 mins.

10) Remove from oven and invert to cool completely on wire rack.


The cake tasted slightly sweet. I should have omitted the sugar in egg yolk as the cereal drink is sweetened.


Replace the yum & mixed cereal drink with your favourite drink.


  1. You baked it well, that your chiffon nicely fit in the cupcake. The texture of the cake is also perfectly baked, light & soft :)

  2. 没想到这个也可以拿来做蛋糕噢?好主意 ^_^

  3. Your chiffon cupcakes are perfect! I have not tried baking chiffon using paper cups, I am sure mine will end up as flat as pancakes ;)

  4. Angel, your chiffon cupcakes are nicely baked, looks soft and fluffy, yummy!

  5. The cupcakes looks delicious..

  6. 真的好主意,下次我也要用纸杯来做chiffon.

  7. 很特别的口味喔,看起来很养生,我喜欢:)

  8. Wow Angel, your chiffon cake looks very nice! The holes are very even. Well done. Tempting me to bake some chiffon too! I've not baked chiffon for quite a while. Thanks for sharing the recipe.

  9. 很漂亮的戚风, 很特别的口味呢, 喜欢你用纸杯来烤起凤。

  10. Very soft nice texture! Looks inviting!

  11. Whoah fantastic!!
    Did u made the recipe on your own!?


  12. Hi eveyone,

    Thanks for your compliment, do try it out with your fav drink, I think chiffon recipe can be quite versatile.

    I used paper cups to bake because my chiffon mould (which passed down from my aunt) is very big, there are only 4 eggs in the recipe if I were to use the mould the cake will end up short. The other reason is by using paper cup I will not need to unmould, sth I am not good in. :P


    Flat like pancake? This could never happen to u!! Actually I find that baking in paper cup the success rate is higher than chiffon mould as the volume is lower in each cup (just my own thoery).

    Hope to see your beautifull chiffon cupcake soon.

    I still thought the holes are quite big but big or small mvm so long as the taste is nice. :)

    I just adapted my usual 8 eggs recipe, halved and made some changes to incorporate the mixed cereal. I think chiffon cake is sth you can have fun with. After baking one or two, you will have some 'feel' of it and you can start to play with different flavous.

  13. Hi Angela,
    Can I check with you..

    May I use muffin pan to bake cupcakes? Coz I have tried my first cupcake recipe here but my cupcakes look short.

    Any tips? Thanks!

  14. Joanne,

    Sorry for the late reply.

    Personally I think it's fine to use muffin pan to bake cupcake if you don't mind a shorter cake. I do that sometimes too.

    I have seen your cupcake, I also bookmark this recipe actually but still have not put it into action (too many recipes to try).

    The height of the cupcake is not to the rim yet, I didn't have chance to see the inner texture, assuming the batter raise as expected, probably you just need to fill in more batter, so that you can get a taller cake. Usually I will fill up to about 3/4 for cupcake. For muffin, I will fill up to almost 90% in order to get a nice dome after baking.


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