Shirakawa Air Semi-Circular Cake

First, make the Shirakawa chiffon cake base. Add milk and corn oil to a dry, oil-free bowl, and use a whisk to stir thoroughly until it turns milky white and emulsifies. Sift in the low-gluten flour and fold evenly using a 'Z' motion. Add two egg yolks and fold evenly in the same way. The egg yolk batter is ready and set aside.

To prepare the egg whites, separate two eggs. Beat the egg whites in a dry bowl free of water and oil, then add cornstarch and granulated sugar and mix evenly. Use an electric mixer to whip until small peaks form when the beaters are lifted. Take one-third of the meringue and fold it into the previously prepared egg yolk mixture until well combined. Then, pour it back into the remaining meringue and use a folding and cutting method to mix it evenly. The cake batter is now ready.

Line the baking tray with parchment paper in advance. Put the prepared cake batter into a piping bag, cut the tip, and pipe vertically into the baking tray, trying to keep the sizes as uniform as possible. Preheat the oven to 150 degrees, place in the middle rack, and bake for about 23 minutes until the surface is satisfactorily browned. Remove from the oven and let cool on a wire rack.

The cream for the filling can be prepared in advance, and the whipped cream should be fully chilled before use.

Take the heavy cream out of the refrigerator and pour it into a bowl, then add granulated sugar.

Whip the electric mixer at medium speed until it reaches soft peaks, then switch to low speed and continue whipping until it reaches stiff peaks, where lifting the beaters forms sharp tips. This state is also the usual consistency for decorating whipped cream cakes.

Next, proceed with the assembly work. Take two cake layers and squeeze some whipped cream in between. This time I used Einmol whipped cream with 38% high milk fat content, recommended by a friend. The cream has a rich milky flavor and is made from grass-fed animal milk, so it's more reassuring to eat by myself!

If you can't finish it, you can refrigerate it; it tastes even better after being refrigerated~

Small and cute, super adorable~