Matcha Chocolate Cake

75 gr White Converture Chocolate
50 gr Unsalted Butter
60 gr Sugar
3 Egg Yolks
40 gr Fresh milk

75 gr Cake Flour
10 gr Matcha powder (I used Teathos)

3 Egg Whites
50 gr Sugar

- Preheat Oven 170C
- Melt butter and chocolate in double boiler, once melted, add sugar.
- While keep stirring, add egg yolks one by one and milk mix well with a whisk.
- Add shifted flour and matcha powder, fold with spatula, set aside.
- Beat egg white until foamy. Add sugar and beat until egg whites are glossy and stiff peaks form.
- Gently  fold 1/3 of egg white batter into green tea batter, then pour this into the remaining egg white and fold just incorporated
- Pour batter into prepared 7 inch cake pan and bake for 40-50 minutes.

Fruit Flan Tarts

Source : IG @chennies_kitchen

Sweet Pastry Crust :  (half-recipe from original)
125 gr Plain flour
60 gr Salted butter / cold margarine (cut in small cube)
10 gr milk powder
38 gr Caster Sugar
2 no Egg yolk

Any kind of beans (to press on the pastry skin) - optional

Method of Handling Dough:
- Shift the flour and milk powder into flat surface, make a hole in the middle, add in butter, mixed using finger tips until the batter like sand. You may also use pastry cutter, mixer or food processor.
-  Add in sugar and eggs , mix well until it form a ball (not too long).
- Wrap in with plastic wrap, and refrigerate for 30 minutes or just until firm
- Bring out the sweet pastry crust from the refrigerator, let it be in room temperature before use.

Method of Baking Pastry:
- Preheat oven to 170C.
- Press the pastry sheet in between 2 baking paper with the thickness of 3mm with the size of your pan.  Cover it to the pastry pan, lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes), cover up with the baking paper and use bean to press on the crust.
- Bake the crust for 10 mins or until ¾ cook,  take out the paper and red bean. Continue to bake until the surface dry or lightly golden brown (10 minutes) Let it cool and set aside.

Yields : 1 pc 7 inch round pan or 15 mini tarts

Filling – Vla
250 ml Fresh milk
50 gr Sugar
30 gr (1-2 Egg yolks) – beat using fork
25 gr corn flour
Pinch of salt
1/2 tsp Rum
1/2 tsp Vanilla Extract
10 gr Butter

- Use medium fire, cook milk, sugar, corn flour, plain flour and salt until lukewarm, scoop  one Big spoon to egg yolk (mix well), and pour back to the milk batter. Mixing until you get smooth paste, keep stirring, once the batter getting thick, stirring harder and faster. Stir until it bubbling, keep stirring further 1-2 mins and switch-off the fire.
- move the batter to other tray, let it cool, keep stirring ( prevent the batter to have skin) until lukewarm then add Rum, vanilla and butter.

ASSEMBLE  the Tart :
1 recipe sweet pastry crust
1 recipe Vla
50 gr Dark Chocolate, melted
Varieties of fruits : strawberry, kiwi, orange, peach (as your preference)
Instant jelly / Apricot glaze  (optional)

-  Once the pastry skin cool, remove the tart from the fluted sides of the pan.
-  Spread with melted chocolate over the bottom and sides of the baked tart shell to prevent the crust from getting soggy.
- Let it cool and harden before you put the vla filling.
- Before serve, place fruit randomly on top of cream or vla. After arranging the fruit, gently brush apricot glaze light coat on the fruit.

- Roll the dough should be done from the middle to the outside. Do not roll in different direction for example  from middle to the top and from the top to middle. The dough will be not in good shape.
- Do not pull the sheet of dough when to place the dough into the pie pan. Pie shell will shrink when baked. To make the sheets of dough sticking to the pan, just tap-tap will do

Blueberry Oreo Chiffon Cake

Source : Bisous A Toi

6 Egg yolks
100 gr Caster sugar (I used 60 gr)
3 gr or a pinch of Salt
100 gr Blueberry yogurt
100 gr Oil
150 gr Cake flour
4 gr Baking powder
Blueberry paste or Purple colouring (optional)

6 Egg whites
pinch of Cream of tar tar
100 gr Sugar (I used 60 gr)
50g of oreo (w/o cream) - cut into tiny bits

- Preheat oven to 150C.
-To make egg yolk batter: Hand whisk egg yolks, salt and sugar until slightly pale, add in yogurt and oil, stir until incorporated, add in shifted flour and BP, stir well. Lastly add in purple colour – set aside.
 - To make egg white foam: Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until medium peaks form.
- Gently fold1/3 egg white batter  into egg yolk batter separately, then pour this into the rest of the egg white and lastly sprinkle oreo in it,  mix well.
- Pour the batter mixture into ungreased 23cm tube pan.
- Bake in for 45-60 minutes or until cooked.
- Remove from oven, invert cake onto table until completely cooled.

Moist Chocolate Muffins

Moist and delicious muffins,  thanks to IGer @Kashkuisine that now I can share with you this simple good and easy recipe :)

2 Eggs
125 gr Unsalted butter, melted
½ Tbsp Rum (original Vanilla)
¼ tsp Salt
½ Cup Buttermilk (I used ½ Cup Milk /120ml + ½ Tbsp Lemon Juice … let it set for 10 mins)

140 gr Sugar (original 1 Cup)
50 gr Brown Sugar (original ¼ Cup)
150 gr All Purpose Flour (original 1-1/4 Cup)
40 gr Choco powder (original ½ Cup)
1 Tbsp Baking Powder
¼ tsp Baking Soda (optional)

Topping : 50 gr White Choc Chips (optional)

- Preheat oven to 180C
- Combine all Wet ingredients into a separate bowl.
- Combine all Dry ingredients into a separate bowl.
- Pour the wet ingredients into dry ingredients, stir till just combined (do not overmix). Batter will be lumpy.
- Scoop into cup liners. Decorate with some topping if you like.
- Bake for 20-25 mins or until cook.

Yields : 12 Medium Cupcakes

Steamed Meat Paus (Sang Yoke Paus)

When I saw Kimmy’s post, I straight away bookmarked it. Finally, I got chance to try it and  just realised that she also used my all-time favourite Bao skin too (see previous post), which shared by Cheah. Thanks Kimmy, the Paos are very yummy and I hope I can wrap as perfect as yours one day :)

Recipe adapted from Agnes’s book – Let’s Eat (slightly modified) via Cooking Pleasure

Ingredients for filling :
200 gm chicken or pork – coarsely minced (I used chicken meat)
80 gm yam bean or bengkuang
2 shallots – peeled and grated (I omit)
½ inch ginger – skinned and grated
1 stalk spring onions – diced (I omit)
1 tbsp water

1 Tbsp light soy sauce
1 Tbsp oyster sauce
1 tsp wine (I omit)
1 tsp each of sugar and sesame oil
½ tsp of salt and msg
¼ tsp pepper
1 Tbsp cornflour

- Combine all the ingredients and add in the seasoning. Mix well until it becomes a sticky paste and the water well absorbed. Chill in the fridge for 3-4 hours before using.

Source : No-Frills Recipe (half-recipe)

Ingredients for Bao or Paus skin :
(A) Starter Dough:
70 gr Pau flour or Hong Kong flour
1-1/4 tsp Instant yeast
50 ml Lukewarm water

(B) Main Dough:
180 gr Pau flour or Hong Kong flour
65 gm Caster sugar
20 gr Crisco shortening
1 tsp Baking powder
1/4 tsp Salt 
55 ml water

A - Starter Dough
- Mix the instant yeast with lukewarm water, stir well.
- Add in 70 gr sifted pau flour, mix well with the yeast mixture. Roughly form into a ball of dough and set aside for 15 mins.

B - Main Dough
- Mix the balance 180 gr sifted pau flour with the baking powder and sugar, stir well.
- Add the starting dough mixture (A). Add in the shortening and water sparingly, knead till dough doesn't stick to the hands.
- Cover dough with a damp cloth and let it rest in a warm place for about 1 hr or till double in size.
- Punch  down dough to expel some air, transfer to a lightly floured surface and knead for a while.
- Divide into 10 pieces equal portion (weigh dough around @ 35 gr each)  and roughly shape into a ball.
- Flatten and roll out the dough into a circle. Place filling in the center, gather the edges and shape into pleated paus or roundballs.
- Place the pau onto a piece of greaseproof paper. Proof it for another 30-45 mins.
- Steam the pau over high heat for about 10 to 12 mins.
- Remove from steamer and serve while hot.

Yields : 10 mini Paus

Butter Chocolate Cheese Cake

Source : Kitchen Capers via Enne Tay FB Baking’s Corner

250 gr Butter, softened
160 gr Caster sugar
4 Eggs - Large (about 70g each)
1 tsp Vanilla extract
170 gr Self-raising flour
30 gr Cocoa powder, sift together
5 Tbsp Milk (Original Evaporated milk)

250 gr Cream cheese, room temperature
60 gr Caster sugar
1 Egg – Large (about 70g)
1 Tbsp Milk(optional)
1 Tbsp Corn Flour (optional)

Colourful chocolate Rice (optional for the cheese)

- Preheat oven to 160C
- Beat ingredients (B) till fluffy and set aside.
- From ingredients A, beat butter and sugar till pale and fluffy, add in eggs one at a time and mix well, add in vanilla and milk, mix well.
- Fold in shifted flour and cocoa powder using spatula, mix well. Divide in 2 portions.
- Pour the first chocolate batter portion into 8 inch square pan, continue with the cheese batter, lastly pour in the remaining chocolate batter (Total will be in 3 layers).
- Bake for 50-60 mins or until cooked.

Brownies Keduts

Source : Paty's Kitchen 

Ingredients: ( half recipe )
75 gr Butter
200 gr Dark Chocolate Converture (chopped)

2 eggs
40 gr Brown Sugar (original 50 gr)
40 gr Sugar (original 50 gr)
1 tsp Vanilla Extract

15 gr Choco Powder
50 gr Self-raising flour (I used 50 gr Plain Flour + 1/4 tsp BP)

Melted chocolate drizzling (optional)

- Using double boil method, melt the dark chocolate and butter, stir together until mix. Leave it cool and set aside.
- Preheat your oven to 160C
- Mix and stir the eggs, sugar and vanilla. While stirring, pour the chocolate batter slowly and mix well.
- Add in the flour and cocoa powder, stir well.
- Pour into 8 inch square baking tin with greaseproof paper.
- Bake it for 25-30 minutes.
- Let the brownies cool inside the oven with door ajar for 15 mins (I only put 10mins).
- Leave it cool in a pan and transfer out before cutting.

Oil-less Pandan Chiffon Cake

5 Egg Yolks
50 gr Sugar (original 100 gr)
180 gr Thick coconut milk + pinch of salt
70 gr Concentrated pandan juice **
150 gr Cake flour
Optional – green colouring or pandan paste for greener colour

5 nos Egg white
¼ tsp cream of tartar
50 gr Sugar (original 100 gr)

- Preheat oven at 170 deg C
- Combine coconut milk and pandan juice together, add in sifted flour and mix well. Set aside.
- Beat egg yolks and 50g sugar until thick and pale.
- Fold egg yolks with the coconut milk pandan batter and mix well. Set aside.
- Whisk egg whites and cream of tartar till foamy and add in sugar whisk till medium peaks.
- Add in 1/3 meringue into the egg yolk batter and fold well.
- Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
- If you want to make marble look, scoop 50 gr of the batter, add colouring or pandan paste for darker green colour.
- Pour into 25cm chiffon mould, bake at 170 deg C for 45 mins or until cooked
- Invert the cake to cool, un-mould when completely cooled.

** Concentrated pandan juice : Blend fresh pandan leave 25 gr with 200 ml water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant, collect for 70 gr.

I am submitting this post to “Coconut” hosted by Jess of Bakericious, organized by Bake for Happy Kids (Zoe) and MyLittle Favourite DIY(Mui Mui).

Nutella Chiffon Cake

Source : Table of Two … or more via IGer @mybakinghub

Ingredients :
85 gr Milk (original 100gr) **
180 gr Nutella
80 gr Cake flour
5 Egg yolks
½ tsp Vanilla extract

5 Egg whites
80 gr Sugar
¼ tsp cream of tartar (optional)

Decoration : Nutella + Giotto (optional)

Method :
- Melt Nutella in hot milk, stir until smooth, let it cool.
- Preheat oven to 160C
- Combine the cooling Nutella mixture with egg yolks and vanilla in a mixing bowl. Fold in flour until forms batter, set aside.
- Beat egg whites, cream of tartar until foamy, gradually add in sugar, beat at high speed until stiff or medium peaks form.
- Fold gently 1/3 whites with Nutella batter mixture, then fold it back to balance egg whites.
- Pour the batter mixture into ungreased 22 or 23cm tube pan.
- Bake for 50 minutes or until cooked
- Remove from oven, invert the cake with the tube pan until completely cooled.

 PS : ** As Wendy mentioned her chiffon turned out on moist side, and I forgot to reduce it as I already mixed 100gr of milk with Nutella, therefore I took out 20gr from Nutella Milk mixture aside. Don’t waste it, then I mixed it with 1tsp Chocolate powder + 3Tbsp of chiffon mixture to make marble effect.

Watermelon Steamcakes (Huat Kueh)

Source : IGer’s @stellakam76

Here is the recipe with modification:
2 Egg
200 gr Sugar
125 ml Sprite (or other carbonated drinks)
1 tsp Emulsifier (or sponge gel)
1 tsp Vanilla Extract
200 gr Plain Flour

Colouring : Red, Yellow and Green

- Prepare the steamer until hot
- Beat egg, sugar, sprite, sponge gel and vanilla using high speed until slightly thick, while beating slowly add flour, and beat until batter thick (around 15-20 mins for whole process)
- Pour the batter until 90% full in the cupcakes mould for the main colour (red or yellow), then pipe white batter in the small circle (see picture no.1), then pipe the green colour cover the whole circle (see below picture no. 2&3), final : with the help of tooth picks using green colouring to make the lines (see picture no.4).
- Place it on the steamer and steam with high fire for 15 minutes. (Do not open the lid during the steamed process).

Yields : 12 pcs

Notes :
- Make sure cover the steamer lid with the napkin cloth, just to prevent the water drip into the cake (see my previous post).
- Use new bottle of carbonated drinks (not the one that had opened before)

Here is the youtube link, I find it quite useful :

Almost Famous Amos Cookies

1 Large egg
1/2 tsp coffee oil / coffee emulco
1 tsp vanilla paste

250 gr Unsalted butter, softened
150 gr Dark brown sugar
100 gr Fine sugar
1/2 tsp salt

25 gr Instant oats, grind into powder
25 gr Ground almond
300 gr Self-raising Flour (I used Plain flour + 1 tsp BP + ½ tsp BS)
240 gr Hershey mini chocolate chips

- Make earlier (at least 2 hours or overnight in fridge) : Whisk egg with coffee oil and vanilla in a small bowl, cover and let it infuse.
- Whisk cream butter, sugar and salt in a large mixing bowl until light and fluffy.
- Add in egg mixture and beat in well. Beat in ground oats and almonds.
- Stir in chocolate chips.
- Lastly, sift the flour over the mixture and fold in till well incorporated.
- Chill the dough (min.15 mins, normally I will wrap individually the dough into 4 or 5 division) before use to firm it up slightly (this will reduce the cookie batter from spreading out too much)
- To bake : scoop 1 tsp of dough and roll into small ball. Place it onto a line baking sheet.
- Bake in preheated oven at 160 deg cel for 20 mins until crisp and golden brown.
- Cool the cookies on wire rack before storing in an air-tight container.

Yields : 100-120 small cookies

PS : I baked 1/3 into double choc, substitute the flour 10 gr to cocoa powder. I baked full recipe, mix everything, except choc chip & flour portion, then divided 2/3 and 1/3.

Sponge Cupcakes (Hongkong Style Cake)

It supposed to bake this into paper wrapped style, but I was too lazy to do it and baked it just in normal cupcake size. The cake is soft and very light.

Source : Chendawati - 500 Resep Kue & Masakan Koleksi Kursus Masak Ny Liem

105 gr Egg yolks
40 gr Sugar (original 50 gr)
60 gr Milk
50 gr Oil
100 gr Cake flour
1 tsp  Baking powder
1 tsp  Vanilla extract
pinch of salt

175 gr Egg whites
1/2 tsp Cream of tartar
50 gr Sugar (original 80 gr)

- Preheat oven at 180C
- Mix all the A ingredients in a large bowl and whisk well. Set aside
- Beat egg whites, cream of tartar until the bubbles appear, add sugar and beat till stiff peak.
- Fold half portion of egg whites to egg yolks until blend well. Then pour back the batter to the remaining egg whites, fold until well incorporated.
- Spoon batter into the cupcakes mould upto 80% full.
- Bake for 20 mins or till golden brown.

Lemon Curd Hokkaido Cupcakes

Source : Kitchen Corner

I only use 1/3 of the full recipe, it yields around 10 cupcakes. 

60 gr Egg yolks
30 gr Caster sugar
50 gr Vegetable oil
60 gr Full cream milk
80 gr Plain flour

180 gr Egg whites
50 gr Caster sugar

150 gr Whipping cream
50 gr Lemon curd

- Preheat oven to 100
- In a bowl, whisk egg yolks and 30 gr sugar until pale in colour. Then add oil and milk, whisk till well-blended.
- Fold in flour mixture and set aside.
- In another bowl, beat egg whites and sugar to stiff peak.
- Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.
- Fill baking cases till 90% of batter. Bake in 100C preheated oven. Bake at 100C for 10 minutes follow by 120C for 10 minutes (original 20 minutes) then 140C for 10 minutes (original 15mins) and lastly 150C for 10 minutes. Bring out the cupcakes from the oven to cool down while preparing the cream.
- In a separate bowl, beat whipping cream till stiff.
- Use a straw to make hole into the chiffon cupcake.
- Once the cupcakes completely cool down, pipe some lemon curd into the cupcakes then follow by the whipped cream. Pipe leftover lemon curd at the center of the cake and lastly pipe out the whipped cream.
- Chill in the fridge and it is best serve cold.

Lemon Curd

Source : Kicthen Corner

2 Large eggs
60 gr caster sugar (add more if you find it sour)
60 gr lemon juice
2 Lemon zest
45 gr Butter (I only use 40gr)

- Combine the eggs, sugar, lemon juice and zest and cook over a double boiler until smooth and thicken. 
- Add butter and stir for the final shining and silky consistency.
- Set aside to cool before keep in the sterilised bottle. (Best consume within 2 weeks in the Fridge)

Yam Bean (Bengkoang) Cake with Chinese Sausage

Below recipe is only 1/3 of the original recipe.

700 gr Yam Bean (shredded) **
1 Chinese sausage (chopped finely)
3 pcs Dried mushrooms (soak till soften and chopped) **
3 pcs small Dried scallop (soak 30 mins and shredded) **
10 gr Dried shrimps (soak 10 mins and discard water)
2 Shallots (finely sliced)
2 Tbsp cooking oil

** some used water reserved to be used for the flour

Mixed Together :
100gr Rice Flour
15 gr Corn Starch
250 ml of Water (inclusive reserved water from yam bean, mushroom and scallop)

Marinades seasoning:
1/4 tsp Salt
1/4 tsp Sugar
1/2 tsp Cooking Wine

1 tsp Sugar
1/2 tsp Salt
1 tsp Soy sauce
1/2 tsp Ground white pepper
1 Tbsp oil

- Peel and rinse yam bean, then grated it. Rest the grated yam bean to the strainer and collect its juice (reserve for combining with the rice flour and cornstarch)
- Marinades seasoning together with chopped mushroom, scallops &  shrimps for 10 mins.
- Mix the flour with 250 ml combination of reserved water. Stir & mix well until smooth, set aside.
- Heat the wok with 2 tbsp cooking oil over medium heat, sauté shallots till fragrant followed by chopped sausages, stir fry till they are also fragrant, then add in shrimps, mushrooms and scallops, keep stir frying. As all of them turn golden, about 3 minutes, toss in the yam bean strips, add seasonings, and stir well. In about another 5 minutes, the strips will be softened and juice will exude from them.
- Turn to low heat, slowly stir in flour mixture (give the mixture a good stir before pouring in to avoid flour settling at the bottom) into the yam bean. Turn and mix well until all incorporated well like a soft batter but is not runny, which almost like a sticky dough. Turn off heat.
- Grease the tin with oil for steaming (mine is a 22cm diameter, 3cm depth round tin). Transfer the yam bean batter into the pan, flatten it into same height. Steam it over high heat for 30-40 minutes (depending on the thickness of your batter). Check doneness by inserting a toothpick to see if it comes out clean.

It's ready to serve in steam and fried version. I like the fried version, which type do you prefer ?

Oreo Banana Sponge Cake

Source : Richard Goh via Wen’s Delight

2.5-3 Eggs (Room temp - Approx 150g)
130 gr Sugar (Reduced, original-150g)
200 gr Banana (Ripe & cut into small pcs)
150 gr Cake flour
1/2 tsp Baking powder
1/4 tsp Baking soda
100 gr Oil (any vegetable oil except olive oil, if prefer richer flavour replace with melted butter but it may cover the banana fragrant)

Optional : Few pieces Oreo biscuits (crushed)

- Preheat oven to 160 degree C.
- Sieve flour, baking powder & soda together.
- As I only use hand mixer, I whisk eggs and sugar at max. speed till stiff/ribbon, then add-in banana, mix until well incorporated.
- Fold in flour & Oreo, mix well. (Can use spatula or hand to mix)
- Add in oil & mix well till batter is shiny & flowing.
- Bake for 40 - 45mins or until cook.

Below is the original flavour, if you want to bake into bigger cake (9 or 10 inch square tin), you may refer here.

Baileys Chocolate Cake

95 gr Cocoa powder ** (I used Valrhona)
300 gr Sugar
250 ml (1 cup) brewed strong coffee, can be hot or at room temperature
225 gr Butter, chopped
375 ml Baileys Irish Cream
2 eggs
1 teaspoon vanilla extract
250 gr Plain flour
1¼ tsp Baking Powder **
½ tsp Salt

Optional: Chocolate ganache topping or icing sugar

- Preheat the oven to 160 degrees Celsius.
- Combine the plain flour, baking soda and salt in a small bowl. Set aside.
- In a small pot, heat the mixture of cocoa powder, sugar, coffee and butter on medium heat, and whisk frequently until all the butter has melted, and the cocoa powder and sugar has dissolved.
- Pour the cocoa-coffee into a large mixing bowl and let it rest for 10 minutes to cool down.
- Stir in the Baileys. Crack in one egg into the cocoa-coffee mixture and whisk it in until it has been fully incorporated. Whisk in the second egg then whisk in the vanilla extract.
- Sift in the flour mixture and whisk in gently until all the flour has been incorporated. The cake batter will be thin (in liquid) and bubbly (because of the reaction between the baking soda and the cocoa powder).
- Pour the cake batter into the 8 inch square tin. Lift up the tin and drop it on the table counter-top gently 3 to 5 times to remove excess air bubbles.
- Bake the cake for 1hour. Cover the top of the cake with aluminum foil and continue baking for 30 minutes or until it cooked.
- Leave the cake to cool on a wire rack.
- Optional, spread with chocolate ganache or sprinkle with icing sugar before serve.

Note :
** If you use Dutch-Processed or Alkalized Unsweetened Cocoa Powder ( eg. Valrhona, Van Houten, Lindt or Poulain) use Baking Powder for this recipe. However, if you use Natural Cocoa Powder (eg. Helshey’s or Ghirardelli) you may substitute with Baking Soda. (Reference. JoyBaking - Cocoa Powder)

Green Tea Hokkaido Chiffon Cupcakes

Source : All that Matters via Dreamersloft (with minor modification)

3 Egg yolks
1/8 tsp Salt
25 gr Oil
25 gr Milk
1/2 tsp vanilla extract
32 gr Cake flour
8 gr Green tea powder
1/8 tsp baking powder (sift together with flour & green tea powder)

3 egg white
1/4 tsp cream of tartar
50 gr Caster sugar

150 gr Non-dairy whipping cream
75 gr Azuki Bean Paste

Some Icing Sugar/Snow Powder (optional)

- Preheat oven to 175
- In a bowl, whisk egg yolks with salt. Then add oil, milk and vanilla extract, whisk till well-blended.
- Fold in flour mixture and set aside.
- In another bowl, beat egg whites , sugar and cream of tartar to stiff peak.
- Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.
- Fill baking cases till 90% of batter. Bake for 20 mins, then leave to cool.
- In a separate bowl, beat whipping cream till stiff.
- Use a straw to make hole into the chiffon cupcake.
- Pipe cream filling into hole and stop piping as soon as you see the cream excess out from the hole.
- Sieve snow powder on top (optional) and chill cake before serving

Yields : 8 cupcakes

I’m submitting this post to the Best Recipes for Everyone June 2015 Event  Theme : Secret of Chiffon &Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

I am submitting this post to “Cream – Little Thumbs Up” hosted by Diana of The Domestic Goddes Wannabe, organized by Bake for Happy Kids (Zoe) and MyLittle Favourite DIY(Mui Mui).