Perfecting the Softness of Chiffon Cake – Hokkaido Chiffon Cake

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

Detailed Steps for Perfecting the Softness of Chiffon Cake – Hokkaido Chiffon Cake

Start by making the vanilla cream filling. Prepare a large bowl with cold water and place an empty medium bowl inside. Chill in the refrigerator for later use.

Whisk the egg yolks in the vanilla cream filling recipe until thick.

Mix the cornstarch and cake flour, then sift into the egg yolk mixture and mix well.

Heat milk with sugar in a saucepan until boiling, stirring occasionally to dissolve the sugar.

Pour a portion of the boiled milk into the egg yolk mixture, stirring continuously to prevent lumps.

After mixing well, pour the egg yolk mixture back into the milk saucepan and stir until combined.

Add a few drops of vanilla extract to the saucepan.

Heat the saucepan over low heat, stirring constantly until the mixture boils, then immediately remove from heat.

Pour the cooked custard into the chilled bowl. Stir continuously until smooth and creamy. Cover with plastic wrap and refrigerate.

Whip the whipping cream until it forms soft peaks. Mix with the chilled custard until well combined.

The vanilla cream filling is now ready and can be refrigerated for later use.

Now let’s make the chiffon cake. Beat the egg whites with sugar until soft peaks form.

Beat the egg yolks with sugar until well combined.

Add milk and vegetable oil to the egg yolks and mix well.

Sift cake flour into the egg yolk mixture and mix well.

Combine the egg yolk mixture until smooth.

Gradually fold one-third of the egg whites into the egg yolk mixture, gently mixing from bottom to top to avoid deflating the mixture.

The cake batter after mixing.

Fill paper cups with the batter, about 5/6 full, as the cake will rise during baking.

After baking and cooling the cake, sprinkle some powdered sugar on top. Use a piping bag with a small tip to fill the vanilla cream filling into the cake from the center.