Hokkaido Chiffon - A quick cake
Hey peeps.. its late and we just got back fm JB.. i know i promised a few girls fm JB that i would let them know if i am heading there to deliver their orders but unfortunately today's JB outing was unplanned.. we had to run a few errands and was only there for 6hrs.. ahakss.. ONLY 6hrs Rima??!! hehehe
With the unplanned trip i had to quickly whip up what i had planned to bake bef hb got home.. am so glad that i didnt plan to bake a layer cake today or else...
Anyway.. I managed to bake this simple chiffon cake that i had been thinking of for the past couple of days.. I also managed to bake a type of biscuit which i had promised someone i would try to find sometime to bake and share the recipe of.. hopefully i am able to update it tmrw since we are gonna hv a full on wkend.. hb's family friends are here fm Austria and come next Monday Sue n family will be in town.. cant wait to see them again!!
So back to this hokkaido chiffon cake.. at first i had wanted to bake it in my new chiffon pan but decided to follow Jessie and bake it as cuppies.. the cake itself is supersoft and tastes just like ur typical chiffon cake.. unfortunately the cake is not sweet enough for my liking.. I will definitely add more sugar the next time i bake this hokkaido chiffon n will probably be baking it in a chiffon pan.. err to those that are not a sweet tooth like me.. maybe u shud not adjust the sugar measurement in this recipe ..
1 tsp of Vanilla Essence
80ml Fresh Milk
60ml Corn oil - i used canola
135g Cake Flour
4g Baking powder
♥ Preheat oven 180°C
♥ Arrange paper liners on baking tray
♥ Hand whisk yolks with sugar untill pale in colour.
♥ Add drops of vanilla essence
♥ Add in Milk, follow by oil, manually whisk till combined.
♥ Sieve in Cake flour and baking powder. 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.
*Jessie's note: this cake will shrink after cooled. However, do not over-filled up the liners as batter will over flow.
♥ baking time est. 20-25mins.
Ty Jessie for sharing this supersoft chiffon cake recipe.. u were right when u mentioned that this is the sort of cake that u can whip up when u are running short of time.. like me today hehe