CUTE AND SOFT, COTTON HOKKAIDO CHIFFON CUPCAKES

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

RESEP JAPANESE STRAWBERRY SHORTCAKE

JAPANESE STRAWBERRY SHORTCAKE

Makes one 7 or 8-inch layered cake

For Noriko’s sponge cake:
4 large eggs, white and yolks separated
4.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted once
3 tablespoons milk, at room temperature
1/2 teaspoon vanilla extract