Please note:

I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

Respect when sharing.

Thank you!

Thursday, July 12, 2012

Oreo Chiffon Cupcake (Hokkaido Style)

  • 10 pieces

You will need:
4 egg yolks
50ml oil(i used canola)
60ml milk
70g cake flour
1/2 teaspoon vanilla essence
4 tablespoons of crushed oreo biscuits
5-10g sugar(if u like sweeter version,i din add.)

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. Gently fold in crushed oreo biscuits.
  6. 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 icing sugar,add an oreo biscuit as deco if you desire.

For the Oreo Cream:
  • 50g frosty whip
  • 90ml cold water
  • 3 tablespoon crushed oreo biscuits
  1. Put all ingredients in a bowl.
  2. Whisk till stiff peaks.
  3. Ready to use.
*You can replace with whipping cream 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-Plain Chiffon Cake,Hokkaido Chiffon by Nasi Lemak Lover.

~Indulge in what we make at DeQueenKitchen~


  1. 50g frosty whip if I replace it by using whipping cream what is the apportion like? Must I add water?

  2. You can use about 120ml-150ml of whipping cream(for 10 pieces of cupcakes) depending how big your cake is and also how much you wish to fill them.Prepare more than enough.Here's a link that i am using whipping cream.