Cake Puffs

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Cake Puffs

by ToTT

Here’s how to make gooey, cheesy, garlicky pull-apart bread, one step at a time! Addictively buttery and cheesy with each piece and bursting with fresh herb and garlic flavours!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 20 mins Ready in : 30 mins Serves : 6


  • Japanese Vanilla Sponge Cake Group 1
    • 45g Full cream milk
    • 40g Melted unsalted butter or Sunflower oil
    • 15g Castor sugar
    • 50g Cake flour
    • 40g Egg yolk
    • 1 tsp Vanilla essence
    • Group 2
    • 90g Egg whites
    • 35g Castor sugar

    Cream Filling

    • 200g Dairy whipping cream


        Japanese Vanilla Sponge Cake

  1. Mix group 1 together.

  2. Whipped group 2 until stiff peak and fold in together with group 1.

  3. Spoon the batter into the silicon cavity until ¾ full.

  4. Bake at 180°C, non-fan mode for 10 mins.

    Cream Filling

  5. Whip dairy cream in a bowl until soft peaks form.

  6. Add in icing sugar and whip until stiff peaks form.

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