During the summer vacation, I discovered a new cake recipe that does not crack or collapse. It is extremely simple and requires no milk—only a few ingredients. Easier than chiffon cake, with a high success rate and unique texture!
• Suitable for both oven and air fryer. • Sugar amount can be adjusted according to preference. • Can be made using a 6-inch mold or paper cups. • Adjust temperature based on your oven’s characteristics. • I use corn oil; butter will add more fragrance, but any flavorless oil works. — Egg Yolk Batter — • 1 whole egg • 3 egg yolks • 45g oil • 50g low-gluten flour • 30g condensed milk — Egg White — • 3 egg whites • 35g white sugar • 3g cornstarch Note: There are four eggs in total. Remember to pour the oil into a microwave-safe bowl and heat for 30 seconds. Let it cool slightly until warm to the touch. Sift the low-gluten flour and pour in the oil—do not let it get too hot, or it will become difficult to mix! Add condensed milk; the mixture will initially be thick but will smooth out with stirring. Separate 3 egg whites from yolks, and add one whole egg to the yolk batter. Mix the yolk batter until well combined. Preheat the oven to 180°C for 10 minutes. Chilling the egg whites can help with whipping. Add cornstarch and begin whipping the egg whites. For smaller amounts, tilt the bowl to create large bubbles. Add sugar in three stages: first when bubbles form, second as texture becomes finer, and third when lines appear. Whip until stiff peaks form. The mixture should not slide significantly when the bowl is tilted. Fold in one-third of the egg whites first, then pour back into the remaining egg whites. Fold quickly to avoid deflating the batter. A useful technique is to treat it like a clock: fold from 12 o’clock down to 6 o’clock, then from 6 o’clock to 9 o’clock. This ensures quick and even mixing. Use a piping bag or spoon for filling—a piping bag is more convenient. This recipe yields about eight Hokkaido paper cups. Fill to 50-60% capacity; for taller cakes, fill to 70%. Place in the middle-lower rack of the oven and bake at 120°C for 50 minutes, then at 150°C for 10 minutes. After baking, gently tap the cake to release steam. Invert or tilt to cool. The texture is fine and fluffy, making it an excellent choice for breakfast.
