Hokkaido Chiffon Cupcakes - comparison of 2 recipes

The Hokkaido Chiffon Cupcake seems to be the "in-thing" now, a lot of homebakers are making it. (Other than Tau Huay of course :p).
 
It is supposed to be "light and cottony soft", so naturally I wanna have a go at it too :), especially since I like the texture of chiffon cakes very much. So I scouted different blogs for recipes and came across 2 recipes by Cuisine Paradise and Nasi Lemak Lover; both are in fact the same, except the difference in quantity.
 
The recipe uses the egg separation method, that is, egg whites are whipped separately and then folded into the main batter. I guess the steps are fairly simple to me since I have had experience in baking chiffon cakes. The curious thing about this recipe is, no baking powder/soda or cream of tartar is used. I followed the recipe to a T and didn't reduce the amount of sugar used since I believe sugar affects the texture of chiffon.
 
The verdict? The cake turned out quite light but not cottony soft enough in my opinion. Is it because I didn't beat the egg whites enough? I kept thinking what had gone wrong in my steps.
 
Then I saw the recipe by Reirei that was posted in FB under Singapore Homebakers group. Ah ha! Her recipe uses baking powder and cream of tartar! The rest of the ingredients are almost the same, in fact the liquid amount (oil and milk) is lesser. So I baked another small batch (halved her recipe) to test the difference.
 
This time round, the cupcake really turned out cottony soft even the next day! I love it, especially chilled. Hmmm, my conclusion is baking powder and cream of tartar do make a difference to the texture of the cake. I'm re-posting both recipes (based on yield of 9 cupcakes using square cases) below, test both recipes if you like and let me know your personal verdict :)




Hokkaido Chiffon Cupcakes (I)
(From Nasi Lemak Lover. Makes 9 cupcakes)
 
(A)
3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour
 
(B)
3 egg whites
25g sugar
 
(C)
Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder
 
Icing sugar, for dusting (optional)
 
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 ¾ full.
10. Bake for 20-25 mins 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.
 





Hokkaido Chiffon Cupcakes (II)
(From Reirei of All That Matters
. Makes 9 cupcakes)
 
(A)
 3 egg yolks
 1/8 tsp salt
 24g corn oil
 24g milk
1/2 tsp vanilla extract
 32g cake flour
1/8 tsp baking powder (sift together with cake flour)

(B)
 3 egg white
1/4 tsp cream of tartar
 50g caster sugar
 
(C)
90g chilled fresh milk
 30g custard powder
1/2 tsp vanilla bean paste or extract
3/4 tbsp icing sugar (optional)
145g dairy whipping cream

Some Snow Powder (optional)

Method
1) Preheat oven to 175℃。
2) In a bowl, whisk egg yolks with salt. Then add oil, milk and vanilla extract, whisk till well-blended.
3) Fold in flour mixture and set aside.
4) In another bowl, beat egg whites , sugar and cream of tartar to stiff peak.
5) Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.
6) Fill baking cases with about 30-32g of batter. Bake for 20 mins, then leave to cool.
7) In a separate bowl, mix milk, instant custard powder, vanilla paste and icing sugar till mixture is smooth.
8) Pour in whipping cream and beat till the thickness desired.
9) Using a piping tip, insert tip into the cake and pipe for 5 seconds. 3 to 4 seconds if you prefer less cream.
10) Sieve snow powder on top (optional) and chill cake before serving

17 comments:

Edith said...

I am also finding opportunity to test out Rei's.

Passionate About Baking said...

I tried Cuisine Paradise's recipe before. It didn't turn out very soft for me as I suspected I had overbeaten the egg whites. Then I tried Rei's recipe. I meant, I eat Rei's cake and found it very soft and nice. I think I prefer Rei's cake too!

Alice said...

hi Meg, with so many recipes around for this cake, now I know which one to follow
thks :)

Edith said...

I am going to attempt Rei's soon.

Open Kitchen Concept said...

Looks VERY good... I like the cupcake boxes you use.. You have a very good eye for these things :)

daydreamer said...

Hi Edith, give it a try, the cake remains soft for a few days!

Hi Jane, I realise that for cakes without use of cream of tartar or baking powder, the technique becomes really important. The egg whites and batter must be whipped to exact texture for good results. I guess until I master the precise technique, I'll stick to having a little bit of leavening agents :p

Hi OKC, there are a lot of very nice cupcake cases out there in the market actually :)

Mandy Khoo said...

Hi. Tried d 2nd recipe n the cake turns out great. The only problem is that i failed on the filling cream. I only able to get the liquid half firmed n the oth half still watery after beating abt half n hr. May i know how u beat those filling? Using handheld mixer or egg beater? Do i need to sit the bowl on the ice water? Hope can help... tx

Vivian Pang said...

I never think off to compare recipes with and without baking powder n cream of tarta. Thanks for highlight. Shall try one day.

Anonymous said...

Hi,

love the boxes. where did you buy them? I couldnt find at bake king and phoon huat.

daydreamer said...

I bought the cupcake cases from Phoon Huat at Jalan Saga Merah (opp. Holland Village).

irenekay said...

Hi I've tried Rei's recipe & it was awesome for the cake, but just like Mandy, my filling fail. I can't seems get it whipped. I suspect it might be the milk. at the end I use the top recipe & instruction for the filling, adding vanilla beans, omitting the milk......

any tips?

daydreamer said...

Hi Irene,
Did you try chilling the mixer bowl? I usually weigh the whipping cream directly in the mixing bowl, then chill the bowl & cream for at least 30mins to 1hr. I find that this step helps the whipping.

Anonymous said...

Hi,
I've tried Rei's recipe & it was awesome.

Nor

Anonymous said...

Must we have the cream? Or can we omit it?

daydreamer said...

Cream is optional, it complements the cake very well.

VOnO said...

Hi can i replace corn oil with canola oil?

daydreamer said...

Hi VOnO,
Yes corn oil can be replaced by canola oil.

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