Hokkaido Chiffon Cake

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Advanced.

Detailed Steps for Making Hokkaido Chiffon Cake

Separate egg whites and yolks, pour egg whites into a dry mixing bowl

Whisk until foamy, add sugar three times – first time until doubled in volume, second time until ribbons form, third time until soft peaks form (total 30g caster sugar)

Add 10g sugar and mix well

Add salad oil in three parts, mixing well each time

Pour 30g milk into the egg yolk bowl, mix well, sift in flour, stir into a batter

Take one-third of the egg whites and mix with the egg yolk mixture, then fold in the rest of the egg white foam, pour the batter into cupcake liners, bake in a preheated oven at 180°C for about 15 minutes

Whisk two egg yolks until pale

Sift in 10g low-gluten flour and 10g cornstarch, mix well

Heat 200g milk and 20g caster sugar until boiling

Slowly add the batter, stir well, add vanilla powder and mix

Continue heating over medium-low heat, stirring quickly until thickened, remove from heat, cool in cold water, then refrigerate

Whip 100g whipping cream until ribbons form

Mix with the chilled custard, transfer to a piping bag, and squeeze into the cooled cakes