Compared with ordinary chiffon cake, its texture is more delicate and soft, especially the sweet and soft custard sauce is added inside.
Ingredients
Custard sauce
- 2 egg yolks
- 200 grams of milk
- 25 grams of sugar
- 10 grams of cake flour
- 10 grams of corn starch
- 100 grams of whipping cream
Cake embryo
- 3 eggs
- 45 grams of milk
- 35 grams of corn oil
- 35 grams of cake flour
- 45 grams of sugar
- a few drops of lemon juice
Instructions
- First make the custard sauce.Add sugar, cake flour, and cornstarch to the egg yolks, and mix smoothly; pour the milk into the milk pot and bring to a boil, then pour it back into the egg yolk paste bowl, stirring constantly while pouring, until all is poured, and then pour Return to the milk pot, turn on low heat and simmer slowly until the milk paste becomes thick, turn off the heat and set aside
- Whip the light cream until it has small peaks. Add the cooled custard sauce and mix well
- Put it in a piping bag and keep it in the refrigerator for later use
- Now make the cake: Pour the corn oil into a bowl, sift in the flour, mix until smooth, then add milk and egg yolks and mix until a smooth batter without particles
- Squeeze a few drops of lemon juice into the egg whites, add sugar in batches and beat until the beater has small sharp corners and a little hook. Stop beating
- Then add the egg yolks into the egg yolk bowl in batches and mix evenly
- Pour the batter into a piping bag and squeeze it into a paper cup until it is 70% full. This amount can make exactly 9 pieces
- Place in the preheated oven, bake at 120 degrees and 130 degrees for 35 minutes; bake at 130 degrees and 135 degrees for about 10 minutes before taking it out of the oven
- Use chopsticks to poke a hole in the middle of the cake, squeeze in the custard sauce, and sift in the powdered sugar and that’s it!
- Finally, you can decorate it with fruits. The Hokkaido chiffon cupcakes are ready. You can put them in the refrigerator for 2 hours to taste better. It’s bursting with juice after one bite. It’s cool, refreshing and not too sweet. It’s perfect for summer!
