Hokkaido Chiffon Cake

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Step-by-Step Guide to Making Hokkaido Chiffon Cake

Start by making the cream filling, place two egg yolks in a bowl

Whisk until the color slightly lightens

Sift in 10g cake flour and 10g cornstarch

Bring 200g milk and 50g sugar to a boil over low heat

Take one-third of the boiled milk and pour it into the egg yolk and flour mixture, stirring constantly

Then pour the mixed batter back into the boiling milk

Once it boils again, immediately remove from heat, quickly scoop out the batter and stir continuously until it cools down

Whip the whipping cream over ice water until it reaches a soft peak

Then fold the completely cooled batter into the whipped cream

Gently fold until well combined, then refrigerate

Now for the cake~ Mix four egg yolks with 30g sugar, 35g cake flour, 30g milk, and 30g salad oil to make the egg yolk batter

Add 50g sugar gradually to four egg whites, beat until stiff peaks form

Take one-third of the egg whites and fold into the egg yolk batter

After mixing well, pour back into the egg whites and fold gently

Tap the mixture lightly to release large air bubbles

Divide the batter into small paper cups, fill them two-thirds full; bake in a preheated oven at 180 degrees Celsius for 15 minutes

Once completely cooled, use a piping bag to fill the cream filling inside~ You can also dust with powdered sugar on top!