Hokkaido Cake with Custard

Prep Time : 20 minutes
Cook Time : 25 minutes
Yield : 5 servings
Freezer Friendly : No

Ingredients:
3 egg yolks
20g brown sugar
35g grapesed oil
60g fresh milk
70g cake flour

3 egg whites + 25g brown sugar


Custard Topping Ingredients:
3tbsp instant custard powder
9tbsp water 

Castor sugar for dusting

Steps:
1) Pre-heat oven at 170C.
2) Beat egg whites using electrical whisk until stiff peak, set aside.
3) Beat egg yolk and sugar until ribbon stage.
4) Add oil and milk, mix well.
5) Fold in sifted flour, then fold in egg whites with spatula (1/3 portion at a time).
6) Pour batter into baking tray lined with parchment paper.
7) Bake for 25 minutes

8) Dust top of cake with castor sugar.
9) Add instant custard powder with water. Put into pipping bag, pipe on top of cake.


Original Recipe:
http://nasilemaklover.blogspot.sg/2012/04/hokkaido-chiffon-cupcakes.html?m=1