My first taste of this cake came from a box that says Osaka Cakes. The bakery that sold these cakes was located at Damai Plaza right here in my hometown. At that time it cost about RM12.00 for one box containing six cakes. On top of the box it wrote to be eaten within two days. For me, it was gone within one day.
For a first timer, it was quite a pleasant surprise to bite into a cake and find this delicious creamy custard in the center. I thought it would have taken a lot of work to make this cake so many years passed before I finally attempt to bake one.
I realized it was not that difficult to bake the cake after my first tried. During baking you will see these cakes rise up then later during cooling it will sink down.
Pipping the custard into the cakes took a little trial and error. You have to pipe the custard properly to make sure it get into all corner of the cake. It also gets heavier when the custard is in. I did not want to leave the cake looking plain so I add a little strawberry jam on top to give it some color.
Ingredient
3 egg yolks
2 tbsp sugar
1 tbsp corn oil
¼ cup milk
½ cup flour
1 tsp vanilla essence
3 egg whites
1 tbsp sugar
Filling
2 cups of Pastry Cream
Icing sugar, for dusting
Method
- Whisk egg yolk and sugar till pale in colour.
- Add in corn oil and milk, mix well.
- Sift in cake flour, stir to combine.
- Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
- Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
- Fold in the balance egg white with a spatula till well combine.
- Scoop batter into pre-arranged paper liners to about ¾ full.
- Bake for 15-20 mins at 160C.
- Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.
