November 4, 2021

Soft Chiffon Cupcake

 
Ingredients:
3 egg yolks
30g caster sugar
38g vegetable oil
55ml fresh milk
68g cake flour
10g cornstarch

3 egg whites
1/4 tsp lemon juice
60g caster sugar

Directions/Instructions:
  1. In a large bowl, whisk together egg yolks, sugar, oil, and milk.  Whisk till thick and pale.
  2. Sift cake flour and cornstarch into the mixture.  Whisk till just evenly mixed.  Set aside.
  3. Whisk egg whites till frosty.  Gradually add the castor sugar whilst still whisking.  Keep whisking till egg whites just reach a firm peak stage.  
  4. Add egg whites to yolk mixture in 3 batches, mixing till almost even after each batch.  Scrape down thoroughly.  Fold till just evenly mixed.  
  5. Fill the batter to 80-90% full.  Tap the mold gently against the worktop 3-4 times to get rid of the air bubbles.
  6. Bake for 40 mins @ 110 deg C.  Then increase the temperature to 160 deg C for 5-10 mins till cakes are golden brown and slightly springy.
  7. Remove from oven, drop a few times to release hot air inside.  Transfer cakes to the wire rack and let it cool.  Unmould and serve

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