Ingredients:

a) for the cake
3 egg yolks
20g sugar
35ml corn oil
60ml milk
70g cake flour

3 egg whites
25g sugar

Fillings:

60 ml of dairy whipping cream
10g sugar
1tspn of instant custard powder

Method for the cake:

1. Preheat the oven at 170C.
2. Whisk the egg yolk ams sugar till pale.
3. Add in the corn oil and milk then mix well.
4. Sift in the cake flour and stir to combine.
6. Beat eggs white until foamy, add in sugar and continue to beat till soft peak form.
7. Take 1/3 of egg white and fold into the egg yolk batter using a hand whisk.
8. Fold in the balance of the white using a spatula till well combined.
9. Scoop the batter into the paper liners to 3/4 full.
10. Bake for 20-25 mins at middle rack.

Method for the custard filling:
1. Beat the whipping cream with sugar till form (over a bowl of ice water)
2. Add in the instant custard powder and mix well.
3. Pipe custard cream into cupcake and dust with icing sugar. Refrigerate before consume.