These airy and fluffy texture Hokkaido cakes are my first creation last week. Purposely baked these batch for my Singapore friends who I visited last weekend. To make these cakes last longer, I omitted the fresh cream inside the Hokkaido cake, they are just plain one. And of course I hope they really like it.
Do not deceive by its look, it is not muffin but actually a cake. For sure, I will bake another round with whip cream inside. I bet it will taste even better.
11 comments:
Yummy... this is a great stuff...
delicious cake looks soft
@ BB: Thanks. It still taste nice even after 3 days!!
@ Torviewtoronto: Thanks. Yes, it indeed as soft as cotton.
Don't deceived by it's look, this is just so tasty!!! i wish i had a bigger one!!!
@ JT: Ok, no problem. Next time I will bring more for u but I want big meal in SG. LOL
Hi hankarie,
if you do not mind, could you do a tutorial on this? I really want to bake them for my mummy
@Mcpiglet: Wow, what a lovely daughter. I will try my best if can to post the tutorial. Thanks for dropping by.
Hi, this looks really yummy...^^
Where do u get the vanilla powder?
Hi there, the chiffon cake looks really good!
Can you post your recipe with the cream filling? :)
Thanks in advance~~
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