Taro Hokkaido Chiffon

Lately I have been crazy over baking chiffon cakes. It used to be a nightmare for me as I simply couldn't get it right. It was really very dishearten to see failed cakes but now is different after I mastered the techniques! Hehehe now I can try all the different flavors for the chiffon cakes. Meaning more to come ;)

Here's something new from the original Hokkaido Chiffon Cake.I used Kevin Chai's yam chiffon cake recipe to make into Hokkaido Chiffon cake with cream heavily infused with yam taste, yes with real yam ;)

Check out my DIY mini cake stand, just use a saucer and invert the cup. That is all you need! 

Isn't it lovely to see 2 sweet little Yorkshire Terriers as decoration?!

Recipe adapted from Kevin Chai

Ingredients
(A)
6 large egg yolks (I used 7 small ones)
150 g mashed yam (steam, mash/blend)
150 g coconut milk
1/4 tsp salt
60 ml vegetable oil (I use corn oil)
1 tsp yam paste
50 g castor sugar
180 g cake flour (sift)
few drops of purple coloring (optional)

(B)
6 large egg whites (I used 7 small ones)
1/2 tsp cream of tartar
100 g castor sugar


(C)
Whipped cream as filling (add in your favorite flavoring)
Icing sugar

Method
1. In a wide mixing bowl, mix egg yolks, mashed yam, coconut milk, salt, vegetable oil, yam paste, sugar and lastly sift in the cake flour. Mix well.
2. Whisk egg white with cream of tartar until foamy, gradually add in sugar and whisk till close to stiff peak form.
3. Gently pour in 1/2 the meringue into the yolk batter and stir until combined with a large spatula.
4. Gently scoop in the balance meringue and use FOLDING method to fold in the meringue. Do not deflate the meringue.
5. Scoop into cup liners until 3/4 full.
6. Bake in 140 degree Celsius (top & bottom heat with fan at lowest rack) for 25-30mins or until skewer comes out clean. If your oven is without fan mode, you will need to adjust the temperature to 20 degree higher.
7. Remove and cool on rack.
8. Make your favorite whipped cream and insert the piping tip into the cake and pipe the cream all the way in and decorate the top as well.
9. Sift some icing sugar at the top and serve.

Tips on chiffon
Please refer to previous chiffon post at http://yukiecody.blogspot.sg/2013/05/cranberry-mixed-tea-chiffon.html

 

It was fun to invite a few friends to bake the same cake over the weekend. No, we didn't get together to bake, we merely agreed on a baking theme and each of us baked the same cake but different flavors. See what we had come up with. I did the cranberry mixed tea chiffon, Cindy baked the colorful rainbow & raspberry chiffon. The meringue gets deflated very easily, really admire Cindy's skill of baking to challenge the rainbow chiffon. And we also have Molly who tried on the pineapple flavor, Rafidah on the orange flavor. Of course we didn't miss out the all time favorite pandan chiffon by Daphne. Really fun girls, hope to play another round ;)