Hokkaido chiffon cake, renowned for its ultra-light, moist texture and subtle sweetness, is a beloved Japanese dessert. Mastering it requires precision, but this guide simplifies the process.
Ingredients: For a 17cm round pan, you’ll need 4 egg yolks, 30g sugar, 40g vegetable oil, 50ml milk, 70g cake flour, and a pinch of salt. For the meringue: 5 egg whites, 50g sugar, and 1/2 tsp cream of tartar.
Steps:
1. Prepare yolk batter: Whisk yolks and 20g sugar until pale. Add oil and milk gradually, then fold in sifted flour and salt. Mix until smooth.
2. Whip meringue: In a clean bowl, beat egg whites with cream of tartar until foamy. Add remaining sugar in batches, beating until stiff peaks form.
3. Combine: Gently fold 1/3 of the meringue into the yolk batter to lighten it, then fold in the remaining meringue in two batches, maintaining airiness.
4. Bake: Pour the batter into an ungreased pan. Tap the pan to release air bubbles. Bake at 170°C for 30-35 minutes.
5. Cool: Immediately invert the pan and let it cool completely. Run a knife around the edges before removing.
Tips: Use room temperature ingredients for even mixing. Avoid overmixing the batter to keep it tender. Store in an airtight container to retain moisture.
With this guide, you’ll create a flawless Hokkaido chiffon cake—fluffy, delicate, and utterly delicious.