Hokkaido small cake

Prepare the ingredients.

Separate the egg whites and yolks, and refrigerate the egg whites for later use. Mix the corn oil and milk evenly until fully emulsified, sift the low-gluten flour, fold in a Z-shaped motion until well combined, and then mix in the egg yolks evenly.

Add the egg whites to the sugar in three portions and beat until stiff peaks form. A small amount of lemon juice can be added the third time to remove any odor.

Take 1/3 of the meringue and fold it into the egg yolk batter in a J-shaped motion until evenly mixed, then fold in the remaining meringue until well combined.

Fill the paper cups 6-7 full, preheat the oven and bake at 125°C for 30 minutes, then at 140°C for 15 minutes.

Whip the light cream until it reaches a yogurt-like consistency, then add the custard and whip together. Afterward, transfer it into a piping bag.

After the cake has cooled, you can use chopsticks to poke small holes and squeeze in the custard cream.