Recipe adapted from Orange Rice Flour Chiffon Cake with modification.
Ingredients : for 18-20 chiffon cupcakes cases base about 5-6cm
5 egg yolks
8g caster sugar
40g corn or sunflower oil
1/8 tsp salt
40g cake flour
20g cocoa powder
30g rice flour 在来米粉/粘米粉
70g chocolate milk
5 egg whites
50g caster sugar
1 tsp lemon juice or vinegar (I only used 1/4 to 1/2)
*eggs about total 310-315g with shells
1. Sift cake flour, cocoa powder and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt and chocolate milk and mix well.
4. Sift in flour mixture and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture).
6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
8. Pour the batter from a considerable height into cupcake cases, lightly shake it left and right to level the cake, then gently bang the cupcakes on the table top to release air bubbles.
9. Bake at pre-heated oven at 160C at center rack for 20-25 mins.
10. Knock the cupcake on table top once and set aside to cool completely.
For Chocolate Cream Filling
80g 65% dark chocolate, chop to small pieces
20g chocolate milk
20g dairy whipping cream
1 tsp homemade vanilla extract
50g fresh topping cream
100g dairy whipping cream
1 tbsp icing sugar
* this amount of cream is just nice for me as my cupcakes are full of cream.
1. Boil 10g chocolate milk + 20g dairy whipping cream and pour in the chopped chocolate, stir until chocolate melted and smooth.
2. Add in the vanilla extract and mix well, set aside to cool.3. Whisk 50g fresh topping cream, whipping cream and icing sugar till peak form (not too stiff) under a bowl of ice water. (I over turn the bowl to check, cream stay still without moving means done) Pls ensure not to over beat the cream.
4. Pour the melted chocolate into the whipped cream and fold until mix well.
5. Chill the chocolate cream in the fridge for at least 15 mins to let it set a bit. I put in the freezer to fasten the process.
1. Insert the long narrow pipping tip into the center of the cupcakes and squeeze the whipped cream in (I like the generous of cream so I just press as much as I can, until the cake fluff up lol).
2. Sprinkle with snow sugar and garnish with fruits if desire.
3. Serve cold!
I am so fall in love with these lovely Hokkaido chiffon cupcakes, the sweetness of both cupcakes and cream are just nice. The cake is cottony soft and moist, with the ice cream alike cream, heavenly! Those have tasted the cupcakes, none has given negative comments. A lot of them after eaten the cupcakes, came to me with impressive look and sing a lot of praises. My boss even kept asking me, at last thrice that are these cupcakes really made by me lol. Dear husband also requested me to bake for him to bring to office. He feedback that all of them were so impressed and some even wanna make order. A few of them kept saying that I should sell it instead hahaha... I shared this recipe with my buddy M and she had baked for her friends and colleagues, all given thumbs up as well. This is one of the recipes that I feel so "proud" of it and came out with a few varieties.. A definite keeper!