Hi friends, this is my second recipe for international food challenge. This month, Shahzia of "Cutchi Kitchen" gave us the challenge from "Hokkaido Cuisine", Japan.
Ingredients: (approx 9-10 cupcakes)
All purpose flour - 65 g ( ½ cup)
Eggs - 3 (separate egg yolks and whites)
Caster Sugar - 30 g + 45 g
Oil - 3 tbsp (45 g)
Milk - 60 ml (¼ cup)
Vanilla esence 1 tsp
Cream of Tartar - ¼ tsp
(For beating egg whites you can substitute equal amount of lemon juice for cream of tartar or leave that and continue).
For the filling and garnish:
Preparing cake without baking powder is new to me but it came out very soft. Appreciated a lot by my family & friends who tasted this!
Ingredients: (approx 9-10 cupcakes)
All purpose flour - 65 g ( ½ cup)
Eggs - 3 (separate egg yolks and whites)
Caster Sugar - 30 g + 45 g
Oil - 3 tbsp (45 g)
Milk - 60 ml (¼ cup)
Vanilla esence 1 tsp
Cream of Tartar - ¼ tsp
(For beating egg whites you can substitute equal amount of lemon juice for cream of tartar or leave that and continue).
Whipping Cream - 125 ml
Icing sugar- 2 to 3 tbsp
Vanilla extract - ½ tsp
Chocolate curls and fruits for decoration
Icing sugar- 2 to 3 tbsp
Vanilla extract - ½ tsp
Chocolate curls and fruits for decoration
Directions:
Preheat oven to 180 deg C. Line the cups of a muffin pan with paper liners.
