Hokkaido Chiffon Cupcake

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Preparation time: 20 mins
Cooking time: 30 mins

Difficulty: Easy - for beginners

Dietary guidance: v n 

Tags: cake · cup ·


90g fresh milk
30g cooking oil
90g low protein flour
5 egg yolks
5 egg whites
50g castor sugar
1 tsp cream of tartar

custard cream ingredient
30g instant custard powder
90g fresh milk
60g vivo topping cream


1. Whisk the egg yolks and icing sugar, add milk, flour and oil, continue to whisk until yolks have turn light yellow.
2. In a separate bowl, whip egg whites with cream of tartar and icing sugar.
3. Add 1/3 of egg yolk mixture to egg white and fold in.
4. Then fold in the batter into the remaining egg yolk mixture.
5. Bake the cake in 160 degrees in 30 minutes.
6. For custard cream, mix custard powder with fresh milk and put in fridge.
7. Use handmixer to whip cream until creamy.
8. Add in cold mixture and whip again about 2 minutes.


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