Main Ingredients:
Eggs: 4.
Additional Ingredients:
Cake flour: 70g; Granulated sugar: 50g.
Ingredients:
Vanilla powder: 1/8 tsp; Baking powder: 1/4 tsp; Corn oil: 40g; Milk: 40g; Whipping cream: 10g; Lemon: a small slice; Salt: 1g.
Flavor: Sweet; Technique: Baking; Time: Twenty minutes; Difficulty: Easy.
Detailed Steps for Making Hokkaido Chiffon Cake
Separate egg whites and yolks, add one-fourth of the sugar to the yolks, add salt and beat until the color lightens, volume increases, and the yolks leave a trail when dropped.
Add corn oil gradually and mix well.
Add milk and whipping cream gradually and mix well.
Sift baking powder and cake flour with vanilla powder into the egg mixture to make a batter. The foam should be wet, with peaks that bend slightly.
Beat egg whites until stiff peaks form, then add the remaining sugar gradually until stiff and glossy.
Fold the egg yolk mixture into the egg white mixture gently and evenly. It’s usually done in three parts, but for simplicity, you can do it all at once.
Bake in a preheated oven at 170 degrees Celsius for about 15 to 20 minutes until the top is golden brown.
