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.
- 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
- Preheat over at 180 C (360 F).
- Combine egg yolks, 30g sugar, salt, corn oil and mlk in a bowl. Mix well.
- In a separate large bowl, whisk egg white, 40g sugar and cream of tartar. Whisk until soft peaks form.
- Sieve cake flour and fold into the bowl of egg yolk mix.
- Fold egg yolk mix into egg white mix.
- 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.
- Bake for 20 minutes. Test with a toothpick.
- Wait for the cakes to cool.
- Add sugar to cream if sweeter taste is desired. Whisk cream until soft peaks form. Put cream in a piping bag.
- 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.
- Chill in fridge – this is better served cold. Enjoy!