Hokkaido Chiffon

I wonder where this cake originates from but I know I dont have to travel to Hokkaido to try this cake.  I have been eyeing on this cake for a long time and I think sometime last year it was selling very well on the market.  This is a very light and soft cake.

I saw Hearty-Bakes baked this last year and recently Jessie baked again.  This cake is very simple to make and yet a nice cake no one will stop at just one.

Hokkaido Chiffon (recipe courtesy of Jessie)

Ingredients
4 Yolks
70g Sugar
1 tsp of Vanilla Essence
80ml Fresh Milk
60ml Corn oil (I used Canola oil)
135g Cake Flour
4g Baking powder
6 Whites
50g sugar
Method
Preheat oven 180°C

♥ Arrange paper liners on baking tray

♥ Hand whisk yolks with sugar until pale in colour.

♥ Add drops of vanilla essence

♥ Add in Milk, follow by oil, manually whisk till combined.

♥ Sieve in Cake flour and baking powder. Stir till well-mixed.

♥ Whisk whites till foamy, add sugar. Whisk till medium peak.

♥ Take 1/3 whites fold in with yolk mixture.

♥ follow by folding in the rest of white

♥ scope batter into pre-arranged paper cups about three-quarter filled.

Baking time: 20-25 minutes

PS. This cake will shrink after cooled. However, do not overfilled up the liners as batter will over flow.