Hokkaido Chiffon

Overview

Light and soft chiffon, girls’ favorite

Tags

• baking
• breakfast
• afternoon tea
• students
• butter
• cake flour
• corn starch
• egg white
• egg yolk
• fresh cream
• orange liqueur
• salad oil
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare all materials (cake embryo)

   

2. 2 Beat egg yolks (4) with caster sugar (30g) until the color becomes slightly lighter

   

3. 3 Sift in low flour (35g) and mix well

   

4. 4 Whipped egg whites (4 pieces)

   

5. 5 Add fine sugar (35g) in three batches

   

6. 6 Beat until sharp corners

   

7. 7 Add the beaten egg yolk paste into the beaten egg whites in batches and mix evenly

   

8. 8 Load into decorating tape

   

9. 9 Pour the batter into the cup 70% full

   

10. 10 Oven at 190° for 12~14 minutes

    

11. 11 Beat egg yolks (2) with fine sugar (40g)

    

12. 12 Sift in cake flour (12g) + cornstarch (5g) and mix well

    

13. 13 Add milk (200g) to the egg yolk paste and mix well

    

14. 14 Pour into a small milk pot, stir while heating until thickened, turn off the heat and cool, then add orange liqueur (appropriate amount)

    

15. 15 Whip the whipping cream (100g) until it reaches 7 minutes, just until it has sharp corners, not too hard

    

16. 16 Add the whipped cream to the cooled egg yolk batter and mix well, then squeeze it into the chiffon cake cup

    

17. 17 The finished cake can be refrigerated for 2 to 3 hours to make it more delicious!