Hokkaido chiffon cup cake with cream cheese frosting 北海道牛奶杯子蛋糕

Finally I did it...the Hokkaido chiffon cup cake with cream cheese frosting:)

I like it much with cream cheese frosting...it delicious...the cream cheese with a little bit of vanilla was the best choice.

My dearest hubby like it too.

He said that the Hokkaido cake was very nice for serve in cool.i do agree with him.

It was simple to do.

You may serve for a dessert or a breakfast:)

Here the recipes for 12 cups

The ciffon part

4 eggs yolks

30g Icing sugar

80ml low fat milk

45ml corn oil

80g flour

4 egg whites

35g icing sugar

The cream cheese frosting part

105g cream Cheese

45g unsalted Butter

85g icing sugar

Step

1) pre heat oven in 170C

2) Mix the egg yolk and icing sugar until light yellow.Add the milk and corn oil.

3) sift the cake flour and mixed in (2) well.

4) Using mixer beat the egg white with icing sugar until foamy.

5) Take some white part mix with yolk part with hand. This to make sure the foam thickness are same with the white part.

6) Fold in the balance white part and mix using spatula nicely.

7) Fill the mixture in the 12 cups which in 3/4 full.

8) Put in Owen baked for 25 minutes.

I using the the time on baking to prepare the cream cheese frosting.

1) mixed well the cream cheese and unsalted butter.

2) Put the icing into the mixture blend with high speed until smooths foam.

3) Put the cream cheese frosting into the plastic bag to pipe the cream.