Ingredient:
- 3 eggs, separated
- 40g caster sugar
- 35g canola oil
- 60g milk (I'm using Dutch Lady chocolate milk)
- 70g flour ( 55g AP flour + 15g cocoa powder)
Using a hand whisk, beat the egg yolk. Then, whisk in oil and milk. Add sifted flour and whisk until the egg yolk mixture is smooth and well combined.
Using an electric mixer, beat egg white with sugar till near stiff peaks form.
Using an electric mixer, beat egg white with sugar till near stiff peaks form.
Take 1/3 egg white mixture, add it to the egg yolk mixture. Mix until well combine. Fold in the remaining egg white to the egg yolk mixture.
Fill up 3/4 of the cupcake linear. Bake in preheat oven at 140C for 20 mins then 150C for 15 mins. (this baking technique refer from my little favourite DIY)
Knock the cupcake on table top once and set aside to cool completely.
*chocolate filling is too sweet, that's why I didn't share it here*
*cake texture is very moist and spongy, but the sweetness a bit too low for my liking (well, I'm a super sweet tooth person)*
cake is shrink away from the cupcake lining. Isn't because of my glossy cupcake lining surface?
This post is linking to Bake Along #64 with theme "chiffon cake" hosted by Zoe from bake for happy kids , Joyce from kitchen flavours and Lena from frozen wings.
