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Tuesday, July 10, 2012

Hokkaido Chiffon


Makes:
  • 10 pieces

You will need:
(A)
4  egg yolks
50ml oil(i used canola)
60ml milk
70g cake flour

(B)
4 egg whites
60g sugar


The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
  3. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till soft peaks formed.
  4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  5. Pour into square cake cases.

The Baking:
  1. Bake in a preheated oven at 180°C for 20-25 minutes.
  2. Remove from oven cool on wire rack.
  3. When cake is completely cooled,pipe in custard cream and dust with icing sugar.

For the Custard Cream:
  • 120ml whipped cream
  • 2 teaspoon custard powder
  • 20g icing sugar
  1. Put all ingredients in a bowl.
  2. Whisk till stiff peaks.
  3. Ready to use.

Tips:
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.

Original recipe from:初学者也ok!戚风蛋糕,青井聪子-Plain Chiffon Cake,Hokkaido Chiffon by Nasi Lemak Lover.

~Indulge in what we make at DeQueenKitchen~

3 comments:

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  2. How many days can I keep the cake for. In the fridge or normal room temperature ?

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  3. You can store them in airtight container in the fridge for at most 3 days.Best to eat on the same day or next day for freshness though. =)

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