Hokkaido Chiffon Cake

by Yaya Hut

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This is the softest Hokkaido Chiffon cake that you can't miss. Anyone who has eaten it has a good reputation. "I have never eaten such a soft cake. Like ice cream, I can't forget it after one bite." The reason why it is so unforgettable is that it almost takes the softness of chiffon cake to the extreme. The flour content of this chiffon cake is very low, and the low channel is not enough to support its own structure, so it can’t be baked with a round mold. Baking with a round mold will definitely collapse. It will be baked with the help of the characteristics of a paper cup, although it will It collapses, but it can be filled with vanilla cream filling inside the cake, and it becomes a cake that looks ugly, but tastes amazing.
Reference recipe for vanilla cream filling: the making of vanilla cream filling"

Ingredients

Hokkaido Chiffon Cake

1. Separate the egg yolk first

2. Add 30g of fine sugar to the egg yolk and mix well

3. After mixing well, add milk

4. After mixing well, add salad oil

5. Add sifted low powder

6. Stir evenly

7. Note: Do not stir in a circular motion to avoid tendons

8. Ready to make meringue paste

9. Start to beat the egg whites, add 50g of fine sugar in 3 portions, and send it to a wet foaming state that can pull out the bends and corners.

10. Start to beat the egg whites, add 50g of fine sugar in 3 portions, and send it to a wet foaming state that can pull out the bends and corners.

11. Start to beat the egg whites, add 50g of fine sugar in 3 portions, and send it to a wet foaming state that can pull out the bends and corners.

12. First take 1/3 of the beaten egg white and add it to the egg yolk batter

13. Use a rubber spatula to gently stir and mix evenly, do not stir in circular motions to avoid defoaming

14. Pour the mixed batter into the egg whites

15. Use a rubber spatula to gently stir evenly

16. The finished cake batter

17. Cake batter into paper cups

18. Bake in the preheated oven

19. It looks very full when it comes out of the oven, it hasn't collapsed yet

20. After letting it cool, pour in the vanilla cream filling, which has collapsed

21. Sprinkle with moisture-proof powdered sugar

22. Super soft Hokkaido Chiffon cake

23. Finished product

Comments

Sign in to comment

Similar recipes

Nice and Delicious Pumpkin Knife Cut Buns recipe

Nice and Delicious Pumpkin Knife Cut Buns

Low Powder, Cooked Pumpkin, Water

Spinach Chiffon Cake recipe

Spinach Chiffon Cake

Egg, Powdered Sugar, Spinach Juice

Golden Diamond Pumpkin Toast recipe

Golden Diamond Pumpkin Toast

Arowana Bread With Wheat Flour, Sugar, Salt

Ham Salad Bun recipe

Ham Salad Bun

High Fan, Soup, Low Powder

Spinach Chiffon Cake recipe

Spinach Chiffon Cake

Spinach, Egg, Pure Milk

Spinach Chiffon Cake recipe

Spinach Chiffon Cake

Low Powder, Caster Sugar, Egg

Spinach Chiffon Cake with Xylitol recipe

Spinach Chiffon Cake with Xylitol

Low Powder, Egg, Spinach Juice

Carrot Bread recipe

Carrot Bread

Flour, Low Powder, Milk Powder