Chiffon Cupcakes


For this mother’s day, I tried piping roses for the first time using whipped cream! They didn’t turn out all that great but they do look like roses at least. I took a 9 inch chiffon cake recipe and halved all the ingredients, in total this made 8 cupcakes. The cake turned out to be a bit dry in my opinion, but together with the whipped cream it balanced everything out and tasted great!



  • 1/2 cup and 1 tbsp of cake flour
  • 1/4 cup of sugar
  • 1 tsp and 1/8 tsp of baking powder
  • pinch of salt
  • 2 egg yolks
  • 45ml of orange juice
  • 45ml of vegetable oil
  • 2 egg whites
  • 2 tbsp of sugar
  • 1/4 tsp of cream of tartar

Whipped Cream

  • 1 cup of whipping cream
  • 1/2 cup of icing sugar
  • food coloring


  1. Preheat oven to 325 F. Line a muffin pan with 8 muffin cups.
  2. Sift cake flour in a bowl and add 1/4 cup of sugar, baking powder, and salt. Set aside. 20170514_134557_副本
  3. In another bowl, whisk egg whites until frothy. Add in cream of tartar. Slowly add the remaining 2 tbsp of sugar. 20170514_135351_副本
  4. Beat the egg whites until stiff peaks have formed. 20170514_135922_副本
  5. Make a well in the flour mixture, add egg yolk, orange juice and vegetable oil in the well. Mix together the egg yolk, orange juice and oil. 20170514_135129_副本
  6. Mix the flour mixture and the egg yolk mixture together for about 2-3 minutes with an electric mixture until light and fluffy. 20170514_140340_副本
  7. Gently fold the egg whites into the egg yolk batter. 20170514_140749_副本
  8. Pour batter into the prepared muffin pan.20170514_142059_副本
  9. Bake for about 25 minutes or until when a toothpick is inserted and comes out clean. 20170514_153647_副本
  10. Beat whipping cream until frothy. Add icing sugar gradually while beating. Whip until light and thick enough to pipe on cooled cupcakes.



Cupcake Recipe Based On:

Whipped Frosting Recipe Based On:


Chocolate Mille Crepe


After watching a video on youtube, I tried making a mille crepe for the first time. I am actually not sure if it turned out right because I’ve never had this cake before. I used a 18cm frying pan for this mille crepe. The recipe made about 16 crepes, but because it was the first time I made crepes, I broke 6 of them, and so I only used 10 crepes for the cake.



  • 120g of cake flour
  • 20g of cocoa powder
  • 45g of sugar
  • pinch of salt
  • 2 eggs
  • 325g of milk
  • 25g of butter
  • oil for frying pan

Whipped Cream Filling

  • 300ml of whipping cream
  • 40g of sugar


  1. Combine cake flour, cocoa powder, sugar, and salt in a large bowl.
  2. Make a well and add eggs, mix everything together using an egg beater.
  3. Mix the milk into the batter in three parts.
  4. Melt the butter and add it to the batter.
  5. Sift the batter to get rid of any chunks. Refrigerate for an hour.20170327_200801_副本
  6. Using a low heat setting on the stove, preheat the frying pan. Brush a thin layer of oil on to the frying pan.
  7. Using a ladle, pour batter on to the frying pan. Try to make sure the amount of batter is roughly the same for each crepe so they turn out to have the same thickness.20170327_203645_副本
  8. Fry crepes for about 20 seconds, flip it over onto a plate and flatten it out.
  9. Repeat the process of adding oil and frying the crepe for about 16 crepes, layer the crepes neatly on a plate, cover and refrigerate for an hour. 20170327_204442_副本
  10. Add sugar to whipping cream and beat until markings form on to the top but the whipped cream still flows. 20170328_160805_副本
  11. Combine the crepe and whipped cream together by layering a piece of crepe at the bottom. Add whipped cream on top, using a spatula to smooth out the whipped cream, and then add a piece of crepe on top and repeat.
  12. Refrigerate the mille crepe for at least 3 hours. Sift cocoa powder on top for decoration.


Recipe Based On:【曼食慢语】抹茶千层蛋糕/