Sponge cupcake with chicken floss

Sponge cupcakes with chicken floss

I was browsing thru internet and I saw this sponge cake method from KitchenTigress video and decided to try. I hope my followers will try too. Happy and enjoy baking… thank you Kitchentigress

 Level    : Easy

12cupcakes – size 9” paper cupcakes
Prepared the cupcake tray with paper cups and preheat oven at 170°C

 

Ingredients

(A)
60 g egg yolk
20 g castor sugar
(B)
50 g sunflower seed oil or corn oil
(C)
1/8 tsp. sea salt
65 g unsweetened soy milk or fresh milk
(D)(Shifted)

80 g cake flour or superfine flour ¼ tsp. baking powder Ingredients for Meringue 150 g egg whites A pinch of cream of tartar 50 g caster sugar Filling – 100 g chicken floss & Japanese Mayo

 

 

 

 

 

 

Method

 

1.     Used KitchenAid mixer attached with flat beater to beat ingredients (A) to light and pale color with speed 6. Then change to speed 2, add in (B) oil, mix till combine then add (C) and mixed till mixture are well combine, lastly add (D) cake flour with baking powder and mix well. Keep aside for next step.

2.     Used another clean mixer bowl with attached whisker and pour the egg whites & tartar cream into the bowl.

Gradually increase the speed from 1, 2 to speed 8 and whisk till semi peak. Change speed to 6 the gradually add sugar and whisk till stiff peak.

3.     Add the meringue by batches to the egg yolk batter using a hand whisker by folding method.

4.     Lastly only use the spatula to draw a figure 8 and fold till evenly mixed.

5.     Pour half way into each cup and fill chicken floss then cover with the batter.

6.     Baked at 175°C for 20-25 minutes or till brown.

7.     Remove cupcake from tray. Spread mayo on top of the cake and garnish with chicken floss.

 

Notes: This sponge cake is suitable for any filling. This recipe was use for pandan flavor but I modify to another flavor. You can make this into a chiffon cake. I used a 6" chiffon cake tin.

 

Equipment:

KitchenAid mixer, whisker & flat beater

KitchenAid hand mixer