Hokkaido Qifeng cake recipe

Hokkaido Chiffon Cake Recipe Guide

Hokkaido chiffon cake, celebrated for its light, airy texture and subtle sweetness, originates from Japan’s Hokkaido region. This recipe yields a moist, melt-in-your-mouth cake perfect for any occasion.

Ingredients:

- 85g cake flour

- 50g cornstarch

- 6 eggs (separated)

- 100g granulated sugar (divided)

- 40g milk

- 40g vegetable oil

- 1 tsp vanilla extract

- 1/2 tsp cream of tartar

Steps:

1. Prepare Dry Ingredients: Sift cake flour and cornstarch together twice; set aside.

2. Mix Wet Batter: In a bowl, whisk egg yolks, 30g sugar, milk, oil, and vanilla until smooth. Gradually fold in dry ingredients until no lumps remain.

3. Whip Egg Whites: In a clean, grease-free bowl, beat egg whites with cream of tartar until foamy. Add remaining 70g sugar gradually, beating until stiff peaks form.

4. Combine Gently: Gently fold 1/3 of the egg whites into the yolk mixture to lighten it, then fold in the remaining whites in two batches, maintaining airiness.

5. Bake: Pour batter into a 17cm tube pan. Bake at 160°C for 35-40 minutes until a toothpick comes out clean.

6. Cool: Invert the pan immediately and cool completely before removing.

Tips: For best results, use room temperature ingredients and avoid overmixing. Dust with powdered sugar or serve with fresh cream for extra elegance. Enjoy this delicate, cloud-like treat!