Hokkaido Chiffon Cake

Flavor: Vanilla; Technique: Baking; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Hokkaido Chiffon Cake

Prepare the ingredients

Mix milk and sugar in a bowl, then add oil and mix well

Add sifted cornstarch and cake flour, mix well, then add egg yolks and mix the batter

Beat egg whites with sugar and lemon juice using an electric mixer until soft peaks form

Beat until stiff peaks form

Add half of the meringue to the batter and mix well with a spatula, then add the mixed batter to the remaining meringue and continue mixing with a spatula

Transfer the mixed batter into a piping bag and squeeze into cupcake liners, filling them about 5-6 full

Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) with top heat and 120 degrees Celsius (248 degrees Fahrenheit) with bottom heat for 10 minutes, then switch to 140 degrees Celsius (284 degrees Fahrenheit) with top heat and keep the bottom heat the same for another 10 minutes

After the cake has cooled, squeeze the vanilla filling into the center of the cake and sprinkle some powdered sugar on top

Vanilla Filling: Beat the egg yolks with a hand whisk until thick and slightly white in color

Add sifted cake flour, cornstarch, and vanilla powder, mix well

Bring milk and sugar to a boil, add one-third of the boiled milk to the batter and mix well

Add the remaining milk to the batter and mix well (to prevent lumps, strain the batter), continue heating the batter over a water bath, stirring constantly, until the batter thickens