Hokkaido chiffon cake

To make the vanilla filling, first prepare a large bowl, fill it with water, put a bowl inside, and put it in the refrigerator until ready.

Beat the egg yolks in the vanilla filling recipe with a whisk until thick

Mix the cornstarch and flour, then stuff it into the egg yolk batter and mix evenly,

Pour milk and sugar into a pot and bring to a boil, stirring briefly to dissolve the sugar.

Pour some of the boiled milk into the egg yolk paste, stirring while pouring to prevent clumping.

After stirring evenly, pour all the stirred egg yolk paste back into the milk pot and stir evenly. Add a few drops of vanilla extract to the milk pot.

Heat again over low heat, stirring while heating until the batter boils, then turn off the heat.

$Hokkaido chiffon cake step 7$

Pour the cooked egg custard into a refrigerated bowl and stir continuously until the custard is very smooth. Stir until it is almost cooled, cover it with plastic wrap and refrigerate until it is ready.

Whip the light cream and caster sugar until the texture can be maintained

Mix well with the refrigerated egg custard puree with a rubber spatula and refrigerate until ready to use.

Add sugar to the egg yolks, add oil and beat evenly, add milk and mix well until the oil and water are combined

Sift the flour and pour into the egg yolks, stir evenly

Add a few drops of white vinegar to the egg whites, add sugar in three batches and beat until wet peaks

Pour 1/3 of the meringue into the egg yolk batter, stir evenly, do not stir in circles.

Add the mixed batter back to 2/3 of the meringue and mix well

Preheat the oven in advance and put the batter into paper cups until they are 70% full. Because the cake will grow very big during the baking process.

After the cake is baked and cooled, sprinkle some powdered sugar on top, use a piping bag with a small nozzle to squeeze the vanilla cream filling from the middle of the cake.

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