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Saturday, November 27, 2010

Milk Chiffon Cup (Hokkaido Chiffon Cake) 牛奶戚风杯 (北海道戚风蛋糕)

I am submitting this post to the first baking event hosted by Small Small Baker - Aspiring Bakers #1: Chiffon Cakes (Nov 2010).

SSB, as promised, here is my post. It comes a bit late but better late than never right? I hope I can submit another chiffon post before the deadline but no promise. Haha.


This chiffon cake is unique in such a way that more yolks (in terms of number of egg) are used than whites. This explain why my cake turns out so yellowish. The crumb is very tight and fine. Unlike most chiffon, there isn’t any visible hole at all! And note, no rising agent is used in this cake.

The only complain is that the cake is not as cottony soft as I expected probably because I replaced low protein flour with normal plain flour. However, all receivers commented that this cake was very soft and it tasted very nice. May be my expectation is too high. :P


The custard fresh cream is a bonus. It is very smooth and silky, a keeper for sure.

I tried to pipe in as much custard fresh cream as I could. I only realized the custard fresh cream filling was indeed very little when I cut the cake. No wonder I still left one-third of the cream I prepared.

Ingredients: (yield 12pcs of 6.5x6.5x5cm square paper cups)
110g low protein flour
80g fresh milk
60g vegetable oil
80g egg yolk (about 6 medium egg yolk or 5 large egg yolk)
1 tsp rum (I replaced with
Madagascar Bourbon pure vanilla extract)
160g egg white
80g caster sugar
Filling - custard fresh cream (recipe refer to here)

Method:
1) In a mixing bowl, add flour, milk and oil, mix well. Then add egg yolk and rum/vanilla extract, mix well.
2) In another mixing bowl, whisk egg white till foamy and then add in sugar in 3 sessions. Whisk till firm peak (中性发泡/九分发) (when turning the meringue upside down, the peaks will hold and the ridges are more distinct but the tips fold back on themselves).
3) Fold in 1/3 of the meringue to the egg yolk mixture, mix gently.
4) Add the mixture to the remaining meringue. Fold with a rubber spatula till just incorporated.
5) Scoop batter into paper cups till 80% full.
6) Bake in preheated oven at 180C upper heat/150C lower heat for 10 mins (my oven does not have such control, thus I baked at 165C upper lower heat), change to 150C upper lower heat for about 15 mins. Pipe custard fresh cream into cool cake. Dust with icing sugar (optional).

Note:
As mentioned in the recipe, it’s normal for the cake to shrink down after cooling down.

(Recipe reference: 薛纪娟《美味糕点新主张》)

23 comments:

  1. Hehe, so coincidential, I was browsing the book at the bookstore today! The book has a few interesting chiffon cakes, and you are posting one immediately. :) Thanks for sharing!!

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  2. No no, not late at all. I read many good reviews for this hokkaido chiffon cake. Yours look just as good! :)

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  3. looks so pretty and delicious!! lol i also have problem piping in the cream in my green tea chiffon.

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  4. The bright yellow colour looks very appetizing!

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  5. Pretty chiffon cupcake! The cake looks soft & yummy with additional custard cream.

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  6. This comment has been removed by the author.

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  7. 对 hor,你的北海道戚风蛋糕黄黄的,很特别涅。。。

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  8. Looks tempting!! Thanks for sharing ;)

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  9. Hello everyone,
    Thank you for your compliments.

    hanushi,
    What a coincident! Actually this is not the first cake I tried out from this book but I posted this cake first to join the Nov Aspiring Baker's event.

    The only thing I don't like about this book is that the recipes tend to use different number of egg for the yolk and white, I need to find ways to consume the extra white.

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  10. omg! it looks sooo yummty and soft! (: i've bookmarked it! hahah. there's low protein flour? pls pardon my ignorance. thank you (:

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  11. The Sweetylicious,

    Low protein flour is flour contains lower protein such as cake flour. This is ideal for baking cake.

    On the other hand, there is high protein flour, often known as bread flour. As the name suggested, it is suitable for bread making.

    In between we have multi-purpose flour/plain flour. This is the most common type of flour which can be found everywhere including the grocery store. It can be used to make cake, cookies and even bread to the certain extend.

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  12. oh. THANK YOU VERY MUCH for the info (: (:

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  13. Lovely paper cups, where did you get the paper cups from? Expensive? Nice way to present your chiffon cake

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  14. 6.5x6.5x5cm square paper cups , may i know where can buy ?

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  15. Anonymous/ Irene,

    You can buy this square cup (different design) from Phoon Huat. I saw nice white/blue and white/pink design during my recent trip there.

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  16. aliciapang@live.comMay 11, 2012 at 1:27 PM

    HI Angel,

    I attended a class on the cake lately and the recipe I have use less flour than your recipe. The texture is very light and it tastes good too. If you want to try the recipe, drop me an email and I would send to u. Thanks

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  17. Alicia,

    It's very sweet and thoughtful of you :)

    I think it is not so nice if I get the recipe from you and do not have time to make it. I will drop you an email when I confirm I want to attempt to it, currently it is too many bakes in my to-do list. :)

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  18. chloe...
    can i noe how many egg white equals 160g

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  19. Chloe

    About 4 egg whites from large egg.

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  20. Hi Angel,

    Can I use Round paper cup instead of square cup.

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    Replies
    1. Anonymous,

      It is perfectly fine to use round paper cup.

      Delete

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