Hokkaido Chiffon Cake

Instructions

1. 1

   Prep the Yolk Batter: Separate the egg yolks and whites into two clean, oil-free, and water-free bowls. In the egg yolk bowl, add caster sugar and stir well. Add corn oil and milk, whisking until combined. Finally, sift in the cake flour and stir until smooth to create the egg yolk batter. Set aside.

2. 2

   Make the Meringue: Add lemon juice and caster sugar to the egg whites. Beat until soft peaks form (this is your meringue). Take 1/3 of the meringue and fold it into the egg yolk batter. Add the remaining meringue and fold gently with a spatula until uniform. Do not stir in a circular motion to prevent deflating the bubbles.

3. 3

   Fill the Cups: Place paper cups on the baking rack. Transfer the batter into a piping bag, snip the tip, and pipe the batter into the cups until they are about 70% full.

4. 4

   Bake: Power on the air fryer. Select the “Cake” function and press the “Start/Cancel” button to begin baking.

5. 5

   Cool: Once the baking cycle is finished, remove the cakes and let them cool.

6. 6

   Fill and Decorate: For the cream filling, pour whipping cream into a bowl, add caster sugar, and whip until stiff peaks form. Transfer to a piping bag, pipe the cream into the center of the chiffon cakes, dust the surface with powdered sugar, and serve.