Japanese Hokkaido Cake

yap lai fan - hokkaido cake

Ingredients (A)
6 egg yolk
40g granulated sugar
80ml Fresh milk/full cream milk
80ml corn oil/grapeseed oil
120g low protein flour

Ingredients (B)
6 egg white
55g sugar


Bake cake in bottom of oven till risen and almost level with top of tin, about 15 minutes. Cake should now be very slightly brown and not cracked. Place baking tray in top of oven to block top heat. Continue baking till inserted skewer comes out clean, 20 minutes or so. Cake should now be slightly cracked. Remove tray from top of oven. Continue baking till top of cake is dry and medium-brown, another 5-10 minutes (7½ minutes for my oven).