authentic japanese hokkaido chiffon cake 正宗日式北海道戚风蛋糕

been looking and looking for a real hokkaido chiffon cake recipe…
so all thanks to chef 小泽范子 （really don’t know the english translation for her name) for this recipe
寻寻觅觅着了 N 年。。感恩小泽老师的分享

ingredients (8 inch round pan with removable base)

80g egg yolk
40g caster sugar
60ml hokkaido milk
60g salad oil
100g cake flour

70g caster sugar
10g corn starch
180g egg white

食材（8寸圆形活动底烤盘）

蛋黄 80克
绵白糖 40克
北海道牛奶 60毫升
沙拉油 60克
蛋糕粉 100克

绵白糖 70克
粟粉 10克
绵白糖 70克

Directions/做法

mix 70g caster sugar with 10g corn starch
beat egg white till frothy and add in one third portion of the above
将 70克绵白糖和 10克粟粉混合均匀
蛋白打至鱼眼泡后加入以上三分之一份量

continue to beat egg white till opaque. add in second portion of sugar/corn starch
将蛋白打至暗淡色，加入第二份糖／粟粉

beat till stiff and shiny, hooked peaks. add in last portion of sugar/corn starch
beat till very stiff peaks
蛋白打至湿润、硬性并带钩。加入剩余的糖／粟粉
打至硬性状态

turn to slow speed and continue beating for 1-2 mins
if using an electric hand whisk, you will begin to feel that it gets more difficult to beat as you go
转低俗，续打 1-2分钟
如用手动电动打蛋器，可感觉到蛋白越来越难搅拌

egg white meringue is ready when they have straight, pointed peaks instead of hooked ones. set aside
捞起打蛋头时，蛋白霜不在带钩就代表蛋白霜已做好。待用

in another mixing bowl, add egg yolk, sugar, milk and oil together
whisk till frothy (do not need to wash egg beater)
另一个容器中加入蛋黄、糖、牛奶和油
打发至鱼眼泡（打蛋头无需清洗）

sift in cake flour and beat till batter is no longer lumpy
筛入蛋糕粉，打至面糊无颗粒

fold egg white meringue once again
蛋白霜再次翻拌

add one third portion of egg white meringue into egg yolk batter
蛋黄糊里拌入三分之一蛋白霜

fold and mix well
翻拌均匀

pour entire egg yolk batter into the remaining two third egg white meringue
蛋黄糊倒入剩余的蛋白霜内

fold well and pour into cake pan
tap pan on tabletop to remove trapped bubbles
拌匀后倒入模具
在案板轻拍数下以取出打起泡

bake in  second lowest rack of 140 degrees C preheated oven for 50 mins,
and finally turning up to 150 degrees C. bake for additional 10 mins
* do read my personal notes on this
送入预热至 140摄氏度倒数第二层烤箱烤 50分钟，后转 150摄氏度续烤 10分钟即可
＊请参考温馨小贴士

invert cake to cool completely before unmoulding
出炉后立马倒扣，待完全冷却后再脱模

Personal notes/温馨小贴士:

– above rendered is the original recipe ~ i’d made this twice and find it really sweet. my modifications: i omitted sugar in egg yolk batter (my usual practice), replaced corn starch with japanese potato starch and used coconut oil instead of salad oil
以上纯属原食谱。做了两回～真的太甜～ 略做了调整：（和以往作风相同）蛋黄糊的白糖免了、粟粉用日本片粟粉替代、沙拉油用椰子油替代

– original recipe bakes out a flat 8 inch cake. i tried baking in a 7 inch pan ~ cake was just slightly taller. above featured image is cake baked in 6 inch round pan
原食谱用了 8寸圆形模具，做出来的蛋糕比较扁，我试过用 7寸圆形蛋糕模～稍微高些些～最终还是选用了 6寸

– the original recipe did not state if the temperature is fan force or non fan force ~ i do suspect however it is fan force. i tried increasing the temperature by 20 degrees C (non fan force) and baked according to their instructions (for 60 mins)~ it didn’t work out for me ~ cake was still moist. what worked for me, was 180 degrees C (non fan force), and i baked for 55 mins. to make hot cross cake, draw a cross on cake during the 9th min of baking time (for reference only). please refer to this post for tutorial on making hot cross cake
原食谱注明的烘焙温度没说明是否是用了风扇功能～我倒觉得应该是。前几次做的时候，将温度调高 20摄氏度，用了非风扇功能，然后根据烘焙时间烤了 60分钟～败了～蛋糕有点湿哒哒。最后，用了 180摄氏度（非风扇功能）烤了 55分钟～ 成功。如想做拜拜蛋糕，可在烤蛋糕的 9分钟后在蛋糕体划上”+”。制做拜拜蛋糕图解可参考此链接