Hokkaido Chiffon Cupcakes 北海道戚风杯蛋糕
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Cook time: 
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Serves: 9 cupcakes
  • 3 Egg yolks (I used large egg)
  • 25g Sugar (2 tbsp)
  • 35g Corn oil (5 tbsp)
  • 60g Milk (1/3 cup)
  • ½ tsp Vanilla extract
  • 70g Cake flour (3/4 cup), I used plain flour
  • 3 Egg whites
  • 25g Sugar (2 tbsp)Filling
  • 60g Non-dairy whipping cream (7 tbsp)
  • 2 tbsp Yuzu jam
  • Icing sugar for dusting
  1. Preheat oven to 170 deg C. Arrange 9 paper square cupcake liners on baking tray.
  2. Use hand whisk to whisk the egg yolks and sugar till pale in colour. Add in corn oil and milk, mix well.
  3. Sift in flour in 2 batches, stir to combine.
  4. With an electric mixer, whisk egg whites until foamy, gradually add sugar and continue beat till soft peak form.
  5. Take ⅓ of egg white and mix into egg yolk batter with a rubber spatula. Fold in balance egg white till well combined.
  6. Scoop batter into paper liners to about ¾ full and bake for about 20-25 minutes at the middle rack of the oven. Leave cake to cool down completely before adding in the cream.
  7. Whisk non-dairy whipping cream to soft peak form and fold in 2 tbsp yuzu jam, fold with a rubber spatula.
  8. Spoon yuzu cream mixture into piping bag and pipe into the center of the cake. Dust with some icing sugar and decorate with some yuzu peels on top.
Recipe by Anncoo Journal at https://www.anncoojournal.com/hokkaido-chiffon-cupcakes/