Hokkaido Cake

INGREDIENTS

Sponge Cake:

100g Egg White

50g Sugar

65g Egg

55g Cake Flour

45g Milk

35g Oil

Lemon Cream:

22g Egg Yolk

25g Sugar A

5g Cornstarch

50g Egg

45g Lemon Juice

25g Sugar B

50g Butter

250g Cream, whipped

INSTRUCTION

Sponge Cake:

Pre-heat the oven to 180°C.

Place egg white into Allda bowl, whip it with Butterfly attachment at Speed 3 for 1 to 2 minutes.

While the machine is running, add in the sugar bit by bit, and whip them until white, fluffy and soft peak.

Scoop out and leave it aside.

Place egg, cake flour, milk and oil into Allda bowl, mix them at Speed 3 for 20 seconds.

After it is done, fold in with the whipped egg white mixture until mix well. 

Pipe the batter into cupcakes mould and bake for 15 minutes. 

Set aside and let it cool before piping the lemon cream in.

Lemon Cream:

Pour cream into Allda bowl, whip it with Butterfly attachment at Speed 3 for 30 seconds. Scoop out and place into fridge to keep cool.

Place egg yolk, sugar A, cornstarch and egg into Allda bowl, mix them at Speed 3 for 15 seconds. Pour out and leave it aside.

Place lemon juice and sugar B into Allda bowl, boil them at 100°C for 2 minutes with Speed 3. 

Pour in the egg mixture, cook them at 90°C for 4 minutes with Speed 3 until it thicken.

Add in butter, mix it at Speed 3 for 30 seconds.

Pour out onto flat tray, wrap it and cool in fridge.

Fold in the whipped cream after cooled.

Pipe the lemon cream into the middle of sponge cake.