Hokkaido Cakes

Hokkaido cakes have been the craze on the blogsphere for many months. Finally got hold of a recipe to try out. It looks to me like a chiffon cake recipe, only thing is that there's this cream added to it as a finishing.
Here's my take on the vanilla version. This recipe can be easily adapted for different flavours, such as chocolate, pandan or orange, just like the usual chiffon cakes, same goes for the cream filling. :)

This is the recipe I used. Have fun baking!

What you need

• 3 Egg Yolks
• 20g Caster Sugar
• 35ml Corn Oil
• 50ml Milk
• 1/2 tsp Vanilla Extract
• 70g Cake Flour
• 3 Egg Whites
• 25g Caster Sugar 

what to do

• Preheat the oven to 170°C.
• Set the speed of electric beater to low and beat egg whites until foamy. Divide the sugar into 3 batches and add in slowly while beating the whites at medium speed until it reaches soft peak form. 
• Whisk egg yolks and sugar till pale in colour (ribbon stage).
• Next whisk in corn oil, milk and vanilla extract till well mixed.
• Slowly add in sifted flour till combined. Set aside.
• Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter.
• Next fold in balance whites in two batches with spatula till well combined.
• Scoop batter into arrange paper liners to slightly more than 3/4 cup full and bake in preheated oven for about 20 minutes.  
• When done, remove from the baking tray and cool it on rack before making the custard fillings.

For the cream filling:

What you need

• 80gm Whipping Cream
• 15g Caster Sugar
• 1 tsp Instant Custard Powder
• 1/2 tsp Vanilla Extract

What to do

• Whisk the cream, vanilla extract, sugar and custard powder together till firm.
• Place custard cream into piping bag and pip into the cool cupcakes. When done, dust with snow powder.
• Place cupcakes into a container and in the fridge to set before consuming.