Hokkaido Cake

I was very happy to see that there’s a groupon (discount coupon) for a hands-on baking class for Hokkaido Cake. I’ve only tasted this once from a local bakeshop here in Singapore. Very light and not too sweet, it is usually sold in small square boxes about the size of a cupcake.

This cake is actually NOT from Japan. I’m still searching but it’s possible that this recipe is from Malaysia. Anyway, it’s called Hokkaido because it is like a volcano. You have a cake that expands inside when cream is added and has a covering of icing sugar on top like snow.

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Here’s the basic recipe for Hokkaido Cake. I have added my notes here and learnings when I baked it at home. Aside from cream,¬†custard is also another popular filling. Or you can experiment like I did – try chocolate or fruit jams!
  • 3 egg yolks
  • 70g sugar
  • pinch of salt
  • 35g corn oil (or canola oil or melted butter in room temperature)
  • 60g milk (or water)
  • 70g cake flour
  • 3 egg white
  • 1/4 tsp cream of tartar
  • 100g cream
  • icing sugar
  1. Preheat over at 180 C (360 F).
  2. Combine egg yolks, 30g sugar, salt, corn oil and mlk in a bowl. Mix well.
  3. In a separate large bowl, whisk egg white, 40g sugar and cream of tartar. Whisk until soft peaks form.
  4. Sieve cake flour and fold into the bowl of egg yolk mix.
  5. Fold egg yolk mix into egg white mix.
  6. Pour batter into individual paper cup for Hokkaido cake. Note: The cakes must stick to the sides of the cup so only use paper cups.
  7. Bake for 20 minutes. Test with a toothpick.
  8. Wait for the cakes to cool.
  9. Add sugar to cream if sweeter taste is desired. Whisk cream until soft peaks form. Put cream in a piping bag.
  10. Make a hole on top of the cake to push the cream. You will see the cake slightly expanding. Stop when the cream is rising to the top. Sprinkle with icing sugar.
  11. Chill in fridge – this is better served cold. Enjoy!

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