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)

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
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.


  1. Really pretty, look so soft and fluffy like cheesecake.

  2. i guess these must be extremely soft and light!! nice baking them in cupcake liners too!

  3. Ann - yes, its really soft and fluffy.

    lena - yeah, you can indulge in these without feeling guilty.

  4. Send me these, i want them now!!!:)
    These are my favorite cakes, and they are just so hard to find anywhere! Some don't even taste good!:p

  5. Christy - thank you for dropping by. Sure, will be happy to let you have some.

  6. wow...so soft light and fluffy :)


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