Hokkaido Chiffon Cupcakes by Fiona Low

Makes 15 pcs
Ingredients:
3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar


Fillings:
60g dairy whipping cream
10g sugar
1tsp instant custard powder

Icing sugar for dusting


Method:
1. Preheat oven at 170C.
2. Hand whisk egg yolk and corn oil till pale in color.
3. Add in milk and mix well.
4. Sift cake flour, stir to combine.
5. Beat egg whites till foamy and add sugar, beat till soft peak form.
6. Take 1/3 egg white and mix into the egg yolk batter.
7. Fold in the balance of egg white with spatula till well combined.
8. Scoop batter about 70% full.
9. Bake for 20-35 mins at middle rack.

Fillings: 
1. Beat the whipping cream ad sugar till stiff over a bowl of ice water then add in the custard powder mix.

Assemble:
After cake is fully cool, pipe in the fillings.