北海道牛奶蛋糕 (Hokkaido Chiffon Cupcakes)

曾经在蛋糕店买过这款软绵绵的蛋糕，很好吃。 所以就找了它的食谱，要自己试着做做看。

食谱已经在手上一段时间了，只差还没生菇菇罢了。 哈哈哈。。。 上个星期五，我的同事一直吵着说我答应了做蛋糕给他们吃，但却还没吃到。 所以，星期六下午，我撇开了我的小捣蛋，做做看这个好吃的蛋糕。

蛋糕终于好了，没有逾期发得那么高大，而且那个 filling 好像有点粉粉的。 那是因为我的 custard powder 没搅均匀吗？

 还没放 filling

蛋糕与食谱

这蛋糕得到了家人与同事的认同，大家都说好吃。。。 yeah... (漂浮半空中)

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食谱取之于 Nasi Lemak Lover :-

3 egg yolks

20g sugar

35g corn oil

60g milk

70g cake flour (我用 super fine flour)

3 egg whites

25g sugar

Filling

60g dairy whipping cream (我用了 non-dairy whipping cream, 所以我每加糖)

10g sugar

1tsp instant custard powder

Icing sugar, for dusting (我没放)

Method

1.   Pre-heat oven to 170C.

2.   Arrange paper liners on baking tray.

3.   Hand whisk egg yolk and sugar till pale in colour.

4.   Add in corn oil and milk, mix well.

5.   Sift in cake flour, stir to combine.

6.   Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.

7.   Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.

8.   Fold in the balance egg white with a spatula till well combine.

9.   Scoop batter into pre-arranged paper liners to about 3/4 full.

10. Bake for 20 - 25 minutes at middle rack.

11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).

12. Add in custard powder, mix well.

13. Pipe custard cream into cupcake and dust with icing sugar.  Refrigerated before consume.