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Tuesday, July 10, 2012

Mango Chiffon Cupcake(Hokkaido style)

I am using my orange chiffon recipe(but whisk egg whites till stiff) for this! Yummy!

  • 10 pieces

You will need:
4 egg yolks
50ml oil(i used canola)
60ml mango juice
1/2 teaspoon mango essence
70g cake flour

4 egg whites
70g 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 or cupcake liners. 

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 cream and dust with snow powder.
For the Cream:
  1. Put all ingredients in a bowl.
  2. Whisk till stiff peaks.
  3. Ready to use.
*You can replace with whipping cream and add a few drops of mango essence if you do not have frosty whip.

  • 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-Lemon Chiffon Cake。

~Indulge in what we make at DeQueenKitchen~

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